• 1/2 cup butter
• 1/2 cup solid shortening
• 2 cups sugar
• 1/4 tsp salt
• 4 eggs, separated
• 3 cups sifted cake flour
• 3 tsp baking powder
• 1/2 cup milk
• 1/2 cup water
• 1 tsp vanilla

Filling:

• 4 squares unsweetened chocolate
• 1 quart whole milk
• 1/2 cup all-purpose flour
• 1 1/2 cups sugar
• 2 eggs, beaten

Frosting:

• 1/4 cup butter
• 4 squares unsweetened chocolate
• 1 pound confectioner's sugar
• 1/2 cup boiling water

1. Batter: Beat egg whites until stiff and set aside.
2. Cream butter, shortening, and sugar with elecric mixer. Add egg yolks, one at a time. Add milk and water alternately with flour until completely mixed. Fold in beaten egg whites and vanilla.
3. Bake in 4 (8") pans at 350° for 25 minutes.
4. Cool.

5. Filling: Melt chocolate.
6. Combine flour and sugar in a separate saucepan. Add milk to the flour mixture and cook until thickened.
7. Add a little of this mixture to he beaten eggs so they will not cook, then put the egg mixture back in the pan and cook until very thick.
8. Add the melted chocolate and stir well.
9. Cool before spreading on cake layers.

10. Frosting: Melt butter and chocolate on low temperature.
11. Blend in sugar and water and heat until smooth.

12. The layers must be split. This is easier to do if they are placed in the freezer for a short time before cutting them. Split each layer and spread with the filling. As the layers are stacked with the filling, put cut layer against baked layer so the cake will stay put.
13. Frost the top and sides of the cake.

This is an eight-layer cake!

(Cotton)