Hi Everyone,

Today I have a lovely old fashioned chocolate layer cake recipe for you. I'm leaving it in it's old fashioned format just as our "grannies" used to write out their recipes.

Enjoy!
Jacob.

CHOCOLATE LAYER CAKE

Beat half a cupful of butter to a cream, and gradually beat into it one cupful of

sugar. When this is light, beat in half a cupful of milk, a little at a time, and one

teaspoonful of vanilla. Beat the whites of six eggs to a stiff froth. Mix half a

teaspoonful of baking powder with two scant cupfuls of sifted flour. Stir the flour

and whites of eggs alternately into the mixture. Have three deep tin plates well

buttered, and spread two-thirds of the batter in two of them.

Into the remaining batter stir one ounce of Walter Baker & Co.'s Premium No. 1

Chocolate, melted, and spread this batter in the third plate. Bake the cakes in a

Moderate oven for about twenty minutes. Put a layer of white cake on a large plate,

And spread with white icing. Put the dark cake on this, and also spread with white

icing. On this put the third cake. Spread with chocolate icing.

TO MAKE THE ICING. Put into a granite-ware saucepan two gills of sugar and

One of water and boil gently until bubbles begin to come from the bottom—say,

about five minutes. Take from the fire instantly. Do not stir or shake the sugar

while it is cooking. Pour the hot syrup in a thin stream into the whites of two eggs

that have been beaten to a stiff froth, beating the mixture all the time. Continue to

beat until the icing is thick. Flavor with one teaspoonful of vanilla. Use two-thirds

of this as a white icing, and to the remaining third add one ounce of melted

chocolate. To melt the chocolate, shave it fine and put in a cup, which is then to be

placed in a pan of boiling water.