3 c  Sifted Swan's Down Cake

           -Flour
      3 ts Calumet Baking Powder

    1/2 ts Salt

    2/3 c  Butter or other shortening

      2 c  Sugar

      1 c  Milk

  1 1/2 ts Vanilla

      6    Egg whites, stiffly beaten

           Chocolate Cream Filling
      3    Squares Baker's Unsweetened

           -Chocolate
      2 c  Milk

    3/4 c  Sugar

      4 tb Swans Down Cake Flour

    1/2 ts Salt

      2    Egg yolks, slightly beaten

      1 tb Butter

      1 ts Vanilla

           Hungarian Chocolate Frosting
      3    Squares Baker's Unsweetened

           -Chocolate
  1 1/2 c  Sifted confectioners' sugar

  2 1/2 tb Hot water

      3    Egg yolks

      4 tb Butter

  Sift flour once, measure, add baking powder and salt and sift together
  three times. Cream butter thoroughly, add sugar gradually, and cream
  together until light and fluffy. Add flour, alternately with milk, a
  small amount at a time, beating after each addition until smooth. Add
  flavoring. Fold in egg whites quickly and thoroughly. Bake in three
  greased 9-inch layer pans in moderate oven (375 degrees Fahrenheit)
  20 to 25 minutes. Spread Chocolate Cream Filling (page 43) between

  layers and Hungarian Chocolate Frosting (page 40) on top and sides of
  cake. When frosting is set, write the numbers from one to twelve
  around top of cake with white frosting to represent the face of a
  clock. Place hands of clock at twelve o'clock.
  Chocolate Cream Filling Add chocolate to milk and heat in double
  boiler. When chocolate is melted, beat with rotary egg beater until
  blended. Combine sugar, flour, and salt; add gradually to chocolate
  mixture and cook until thickened, stirring occasionally. Pour small
  amount of mixture over egg yolks, stirring vigorously; return to
  double boiler and cook 2 minutes longer, stirring constantly. Add
  butter and vanilla, and cool. Makes 2 1/2 cups filling, or enough
  filling to spread between three 9-inch layers. Use this filling in
  small cup cakes. Use 1/2 recipe for filling 2 1/2 to 3 dozen small
  cup cakes.
  Hungarian Chocolate Frosting Melt chocolate in double boiler. Remove
  from boiling water, add sugar and water, and blend. Add egg yolks,
  one at a time, beating will after each. Add butter, a tablespoon at a
  time, beating thoroughly after each amount. Makes enough frosting to
  cover the top of one 9-inch layer and sides of three 9-inch layers,
  or to cover the tops and sides of two 9-inch layers.
  Eat lots of this and you too can look like Kate Smith! Probably won't
  be able to sing as well though...