Ingredients

4 ounces chocolate
1/2 C. milk
1 C. light brown sugar, firmly packed
1 egg yolk

Cooking Instructions

Preheat oven to 350. Prepare the following custard: Cook and stir in a double boiler oven (not in hot water): Remove from heat when thickened. Sift before measuring: 2 C. cake flour with 1 tsp. soda and 1/2 tsp. salt Sift 1 C. white sugar. Beat until soft, 1/2 C. butter. Add the sugar gradually. Blend until very light and creamy. 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 C. water, 1/2 C. milk, and 1 tsp. vanilla. Stir the batter until smooth after each addition. Stir in the chocolate custard. Whip until stiff, but not dry 2 egg whites then fold them light into the cake batter. Baked in two greased 9-inch round pans for about 25 minutes. When cool, spread with Caramel Icing or Chocolate Caramel Icing. Caramel Icing – Stir until the sugar is dissolved, 2 C. brown sugar, 1 C. cream or 1/2 C. butter, plus 1/2 C. 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. Uncover and cook without stirring to 238 to 240. Add 3 Tbls. butter. Remove the icing from the heat and cool to 110. Add 1 tsp. vanilla beat the icing until it is thick and creamy. If it becomes too heavy, thin it with a little cream until it is of the right consistency to be spread.
 
 
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