Instructions: Heat the oven to 350 degrees. Butter and flour two 8- by 3-inch cake pans. In the bowl of an electric mixer fitted with the paddle attachment, on medium speed, cream together the butter, sugar, and vanilla until light and fluffy, about 3 minutes.

Sift together the flour and baking powder. On low speed, add the dry ingredients, alternating with the milk, starting and ending with flour; scrape down sides twice.

In the bowl of an electric mixer fitted with the whisk attachment, whisk the egg whites with pinch of salt on high speed until stiff peaks form, 3 to 5 minutes Whisk in a large spoonful of the beaten whites into the batter to lighten the mixture. Fold in the lightened batter into the remaining egg whites. Divide the batter equally among the prepared pans. Bake until golden brown and a cake tester inserted into the center comes clean, about 1 hour 5 minutes. Remove the pans to a rack to cool for 5 minutes. Invert cakes onto wire rack to cool completely.

To make Mrs. Milmans Chocolate Frosting: Place the chocolate morsels and cream in a large heavy saucepan. Cook over low heat, stirring constantly with a rubber spatula, until combined and thickened, between 20 and 25 minutes. Increase heat to medium-low; cook, stirring, 3 minutes more. Remove pan from heat. Stir in corn syrup. Transfer frosting to a large metal bowl. Chill until cool enough to spread, about 2 hours, stirring every 15 to 20 minutes. Use immediately. (Makes 6 cups)

If cakes are not level, use a serrated knife to trim tops off. Carefully slice each cake horizontally into three equal layers, about 3/4-inch thick. (You will have six layers.) To assemble, place one sliced layer on an 8-inch cardboard cake round. Spread with 1/2 cup frosting. Repeat with remaining layers, placing the final layer bottom-side up. Cover cake with remaining frosting. Serve immediately.

This recipe yields one 8-inch layer cake.

Yield: 1 eight-inch layer cake

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