Robert, you doll. I love your pics. Never thought to photograph the batter or the just-out-of-the-oven results, but mine looked like Barb's except that the crests were a bit singed. It rose to the top of the pan and beyond, so it was five plus inches high when I removed it.
I used the Mrs. Fields recipe Celia provided me, which was almost identical to the Cake Bible recipe. However, concerned that my eggs were small I used 16, and instead of putting in the full load of chocolate flavor I halved it, mixing two heaping teaspoons of Dagoba cocoa into reheated leftover strong coffee instead of boiling water. The recipe said to bake it 40-45, and because of the aforementioned singes, I pulled the cake at 40.
Right reasoning, wrong move. Because however done on top the cake was actually slightly underdone at the base, and so although the cake didn't collapse it compressed more than it should have during the cooling phase. Another five minutes would have been perfect.
For the frosting I decided on an icing instead of a frosting per se, and I chose a caramel icing from the Joy of Cooking made of brown sugar, milk and butter boiled together. As hoped, it made a good glue for the nuts, and was a fine flavor background for the mocha flavors, but I have to admit that I love the crust on a plain angel food cake and the moisture content of the icing was not, for me, a plus.
Here's the finished cake:
I also took a picture of a cut slice, then accidentally deleted it while cropping it.
In lieu of that, I offer a bonus cat picture.