2 oz To 4 oz chocolate
1/2 c  Milk
1 c  Light brown sugar, firmly
-packed
1    Egg yolk

Preheat oven to 350. Prepare the following custard:
Cook and stir in a double boiler OVER-not IN-hot
water: Remonve from heat when thickened. Have other
ingredients at about 75 degrees. Sift before
measuring: 2 c. cake flour Resift with: 1 tsp soda 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 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 Fold them light into
the cake batter. Baked in 2 greased 9-inch round pans
for about 25 minutes. Spread, when cool, with:
Caramel Icing or Chocolate Icing (recipes follow)

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 degrees. Add: 3 TBSP butter Remove the icing
from the heat and cool to 110 degrees. 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.