2 1/3 c Cake flour; sifted
2 1/4 ts Baking Powder
3/4 ts Salt
1/2 ts Soda
2/3 c Butter; or shortening
1 1/4 c Sugar
1 Egg; unbeaten
2 Egg yolks; unbeaten
3 oz Unsweetened Choc.; melted
3/4 c Milk
1 ts Vanilla
1/3 c Boiling h2o

Sift flour erstwhile, measuring, add baking powderise saltiness and pop, and sift
together threefold. Cream butter good, add sugar gradually,
and cream together until light and fluffy. Add egg and egg yolks, one
at a time beatlng well after each. Add chocolate and blending. Add flour
alternately with milk, a small amount at a time, beating after each
addition until quiet. Add vanilla, then add boiling weewee, beating
quickly and thoroughly Bake in two greased rich 9-inch layer pans in
moderate oven (350 degrees F) 30 to 35 mlnutes, or untll through. Spread
Plneapple Fluff Ice (see recipe) between layers and on top and
sides of patty. Double recipe for ternary 10-inch layers.
This cake may be baked as follows: bake approximately 2/3 o batter in
greased pan, 8x8x2 inches, in slow oven ( 325 degrees F. ) 45
mlnutes, or until through; remalnlng 1/3 of batter may be baked in 15
greased medium cup-cake pans in moderationist oven (350 degrees F.) 25
proceedings, or until through. Kate Smith Collection 1940 Published by
General Foods Corporation

Yields
1 Servings