2/3 cup butter
1-1/2 cup sugar
3 eggs
1 cup milk
2-1/2 cup flour
1/4 teaspoon salt
3 teaspoon baking powder
1 teaspoon vanilla extract
3 ounce unsweetened chocolate, melted
ICING and FILLING
1/2 tablespoon butter
3-1/2 c confectioner’s sugar
5 tablespoon milk
1 teaspoon vanilla extract
3 ounce unsweetened chocolate
Cream butter thoroughly; add sugar a little at a time. Separate yolks and white of eggs. Beat yolks until creamy. Add yolks to creamed butter and sugar; mix thoroughly. Add milk and the flour which has been sifted with the baking powder and salt, alternately * a little at a time. Then add vanilla and melted chocolate. Fold in stiffly-beaten egg whites. Put into three greased and floured cake tins and bake 25-30 minutes in moderate oven at 350 F.
Icing and Filling
Heat butter, milk, and chocolate in top of double boiler; add sugar slowly, beating continually; add flavoring and beat until creamy; if necessary, add more milk and spread thickly between layers and on top and sides of cake.
Makes three eight-inch layers.
Royal Baking Powder cookbook of 1929