Chocolate Cream Cake

Ingredients

• 1.5 pounds Butter
• 1.5 pounds Sugar
• 1.5 pounds Flour
• 18 large Eggs
• 0.25 pound Chocolate
• 0.75 pint Cream
• 8 large Egg Yolks
• to taste Sugar (For cream filling)
• to taste Royal Extract Vanilla (For cream filling)

Instructions

1. 1Cream together 1 1/2 pounds of butter and 1 1/2 pounds of sugar until light and fluffy. In a separate bowl, beat 18 egg yolks until light. Add the beaten egg yolks to the creamed butter and sugar mixture and mix well.
2. 2In another bowl, beat 18 egg whites until stiff peaks form. Gradually add 1 1/2 pounds of flour to the butter, sugar, and egg yolk mixture, alternating with the beaten egg whites. Mix until just combined.
3. 3Divide the dough into three equal parts. To one part, mix in 1/4 pound of chocolate.
4. 4Preheat oven to 350°F (175°C). Bake six cakes, alternating between the dark (chocolate) and light batters, until a toothpick inserted into the center comes out clean, about 30-35 minutes.
5. 5In a saucepan, combine 3/4 pint of cream and 8 egg yolks. Add sugar to taste and flavor with Royal Extract Vanilla. Cook over medium heat, stirring constantly, until the mixture thickens.
6. 6Once the cakes have cooled, spread the cream filling between the layers of cake, alternating between the dark and light cakes.