Preheat oven to 350. Prepare the following custard: Cook and stir in a
double boiler OVER-not IN-hot weewee: Remonve from heat when
thickened. Have other ingredients at some 75 degrees. Sift before
mensuration: 2 c. cake flour Resift with: 1 tsp pop 1/2 tsp salt Strain:
1 c. white sugar Beat until subdued: 1/2 c. butter Add the sugar
gradually. Blend until very light and creamy. Beat in, one at a
time: 2 egg yolks Add the flour to the butter mixture in 3 parts,
alternating with thirds of: 1/4 c. h2o 1/2 c milk 1 tsp vanilla
Stir the batter until smooth after each gain. Stir in the
chocolate custard. Whip until cockeyed, but not dry: 2 egg whites Fold
them light into the cake slugger. Baked in 2 lubricated 9-inch round pans
for astir 25 proceedings. Spreading, when poise, with: Caramel Icing or
Chocolate Ice (recipes survey)

CARAMEL ICE