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1
Sift flour once, measure, add baking powder and salt and sift together three times.
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2
Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy.
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3
Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth.
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4
Add flavoring.
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5
Fold in egg whites quickly and thoroughly.
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6
Bake in three greased 9-inch layer pans in moderate oven (375F) for 20 to 25 minutes.
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7
Spread Chocolate Cream Filling between layers and Hungarian Chocolate Frosting on top and sides of cake.
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8
When frosting is set, write the numbers from one to twelve around top of cake with white frosting to represent the face of a clock.
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9
Place hands of clock at twelve o'clock.
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10
CHOCOLATE CREAM FILLING: Add chocolate to milk and heat in double boiler.
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11
When chocolate is melted, beat with rotary egg beater until blended.
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12
Combine sugar, flour, and salt; add gradually to chocolate mixture and cook until thickened, stirring occasionally.
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13
Pour small amount of mixture over egg yolks, stirring vigorously; return to double boiler and cook for 2 minutes longer, stirring constantly.
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14
Add butter and vanilla, and cool.
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15
Makes 2 1/2 cups filling, or enough filling to spread between three 9- inch layers.
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16
Use this filling in small cup cakes.
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17
Use 1/2 recipe for filling 2 1/2 to 3 dozen small cup cakes.
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18
HUNGARIAN CHOCOLATE FROSTING: Melt chocolate in double boiler.
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19
Remove from boiling water, add sugar and water, and blend.
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20
Add egg yolks, one at a time, beating will after each.
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21
Add butter, a tablespoon at a time, beating thoroughly after each amount.
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22
Makes enough frosting to cover the top of one 9-inch layer and sides of three 9-inch layers, or to cover the tops and sides of two 9- inch layers.
