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1
Cut 8 (8-inch) rounds from wax or parchment paper, grease, and place on greased baking sheets.
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2
TO MAKE THE CAKE: Cream together the 1 cup plus 2 tablespoons butter and 1 cup plus 2 tablespoons sugar.
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3
Beat in the eggs, one at a time, and stir in the vanilla extract.
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4
Sift together twice the flour, cornstarch, and baking powder and fold into the mixture.
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5
Divide the mixture into 8 equal portions and spread thinly into circles, as evenly as possible, on the wax paper rounds, to within 1 1/2 inches of the edges.
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6
Bake at 375u00b0F for about 7 minutes or until just lightly tinted.
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7
Carefully remove each batch as it is done and spread out on a board to cool while the rest are cooking.
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8
When all are cold, join together with the filling.
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9
Chill well and cover with the chocolate which has been melted over hot water.
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10
Decorate with rosettes of whipped cream and flaked chocolate.
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11
TO MAKE THE FILLING: Put the cocoa, cornstarch, and sugar into a mixing bowl and blend to a paste with some of the milk.
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12
Bring the remaining milk to the boiling point, add the cornstarch mixture, and stir over moderate heat until thickened.
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13
Put aside until lukewarm.
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14
Have the BUTTERS softened, mix them together, and beat until creamy.
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15
Gradually whip into the cornstarch cream.
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16
Allow to cool before using.
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17
Cooking for Family and Friends.
