Instructions: Cream butter until soft and creamy. Gradually add sugar and continue beating until well blended. Beat in chocolate and egg yolks, one at a time, beating well after each addition. Stir in lemon rind, cinnamon, cloves and breadcrumbs. Mix well. Beat egg whites with salt until stiff, but not dry.

Fold lightly into batter. Bake in 2 greased 8 inch cakes pan in a slow oven

(325 F)25 to 30 min. Remove from pans and cool. Spread apricot jam betwen layers. Frost with chocolate frosting.

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