3 c Cake Flour; sifted
3 ts Baking Powder
1/2 ts Salt
3/4 c Butter; or shortening
2 c Sugar
3/4 c Milk
1 ts Vanilla
6 ea Egg whites; sliffly beaten
3 oz Unsweetened Choc; melted
4 tb Sugar
1/4 c H2o; boiling
1/4 ts Pop

Sift flour erstwhile, measuring, add baking powder and saltiness, and sift
together threefold. Cream butter good, add sugar gradually,
and cream together until light and fluffy. Add flour, altemately with
milk, a small amount at a time, beating afrer each addition until
quiet. Add vanilla. Fold in egg whites quickly and good. To
melted cocoa, add sugar and boiling weewee, stirring until
blended. Then add soda and stir until thickened. Cool somewhat.
Divide batter in two parts. To one part add chocolate assortment. Put by
tablespoons into two lubricated 9-inch layer pans altemating light and
dark mixtures. Then with knife cut carefully through batter once in a
wide zig-zag grade. Bake in moderate oven ( 375degrees F. ) 30 to 35
proceedings. Spread Hungarian Chocolate Ice ( See recipe ) between
layers and on top and sides of coat. This cake may be baked in two
8x8x2-inch pans in moderate oven (350 degrees F.) 50 transactions, or
until through. Or bake in 8x4x3-inch pan in moderate oven (350 degrees
F.) 70 proceedings. Kate Smith Ingathering 1940 Published by General Foods
Corporation.

Yields
1 Servings