Chocolate Cake

Ingredients

• 3/4 cupful Butter (Originally butter.)
• 2 cups Sugar
• 1 1/2 pints Flour
• 5 Eggs
• 1 teaspoonful Baking powder (Originally Royal Baking Powder. Baking powder is a modern equivalent.)
• 1 cupful Milk
• 1 pint Milk
• 1 tablespoonful Butter (Originally butter.)
• 1 cup Sugar
• 1/2 cup Grated chocolate
• 2 teaspoonfuls Corn starch
• 3 Egg yolks
• 1 teaspoonful Vanilla extract (Originally Royal Extract Vanilla. Vanilla extract is a modern equivalent.)

Instructions

1. 1Cream together the butter and sugar in a large bowl until light and fluffy. Add the eggs, two at a time, beating for 5 minutes after each addition. Sift the flour with the baking powder and add to the butter mixture, alternating with the milk. Mix until a rather thin batter forms.
2. 2Preheat oven to 350°F (175°C). Grease and flour jelly cake tins. Pour the batter into the prepared tins and bake for 15 minutes, or until a toothpick inserted into the center comes out clean.
3. 3Bring the milk to a boil in a saucepan. Stir in the grated chocolate, sugar, and corn starch. Boil for 5 minutes. Remove from the heat and add the egg yolks, stirring rapidly. Return to the heat to set the eggs. Add the butter and let cool, then add the vanilla extract.
4. 4Once the cake layers have cooled, spread the chocolate cream filling between each layer. Ice the top with Clear Icing (recipe not provided, but assumed to be a simple icing).