Instructions: Cream butter and sifted sugar. Add the melted chocolate. Fold into this the egg yolks and vanilla. Sift flour with baking powder and sift twice more. If butter is sweet, salt will be necessary (1/4 tsp should be enough). If using salt butter, do not add salt. Combine the two mixtures, alternating with the milk. Lastly, fold in the beaten egg whites. Pour batter in 2 greased and floured 9 inch cake tins.

Bake in a moderate oven (350 to 375 degrees) for 30 to 35 minutes or until cake tests done. Remove from oven and cool before icing.

The original recipe called for 1 cup chopped pecans to be folded into the cake batter, but we prefer to add them to the frosting. You can take your choice. I ice this cake with chocolate frosting and add 1 cup of chopped pecans to it. I also like this cake with the pink peppermint frosting given below.

2 unbeaten egg whites few grains salt 1 1/2 cups sifted sugar crushed peppermint candy chocolate shot or grated sweet chocolate 5 Tbls.

water 1 1/2 tsp white corn syrup 2 or 3 drops oil of peppermint 1 or 2 drops pink vegetable coloring

In the top of a double boiler place the egg whites, salt, sugar and water mixed with the white corn syrup. Use a rotary egg beater and cook the mixture 7 minutes by the clock, beating all the while. Have the water boiling when you begin to make the icing. When done it should stand in peaks. Add the oil of pepperming and taste the frosting to get the right amount (I think peppermint extract would probably also work in this, Gruver). Color pink with vegetable coloring. After you put the frosting on the cake and while it is still soft, decorate the top of the cake with alternating rows of crushed peppermints and chocolate shot or grated chocolate.

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