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1
Preheat oven to 350F (180C).
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2
Prepare the following custard: Cook and stir in a double boiler OVER-not IN-hot water: Remonve from heat when thickened.
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3
Have other ingredients at about 75 degrees.
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4
Sift before measuring: 2 cup cake flour Resift with: 1 teaspoon soda 1/2 teaspoon salt Sift: 1 cup white sugar Beat until soft: 1/2 cup butter Add the sugar gradually.
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5
Blend until very light and creamy.
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6
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 cup water 1/2 cup milk 1 teaspoon vanilla Stir the batter until smooth after each addition.
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7
Stir in the chocolate custard.
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8
Whip until stiff, but not dry: 2 egg whites Fold them light into the cake batter.
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9
Baked in 2 greased 9-inch round pans for about 25 minutes.
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10
Spread, when cool, with: Caramel Icing or Chocolate Icing (recipes follow)
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11
CARAMEL ICING Stir until the sugar is dissolved: 2 cup brown sugar 1 cup cream or 1/2 cup butter plus 1/2 cup milk Cover and cook for about 3 minutes or until the steam has washed down any crystals which may have formed on the sides of the pan.
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12
Uncover and cook without stirring to 238 to 240 degrees.
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13
Add: 3 tablespoon butter Remove the icing from the heat and cool to 110 degrees.
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14
Add: 1 teaspoon vanilla Beat the icing until it is thick and creamy.
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15
If it becomes too heavy, thin it with a little cream until it is of the right consistency to be spread.
