A Caramel Cake
From MRS. FRANCE LUSE ALBRIGHT, of New Mexico, Lady Manager.
To be baked in layers. Four eggs; three-fourths of a cup of butter; one-half cup of milk; three and one-half cups of flour; two teaspoonfuls of baking powder; flavor to suit taste.
Filling—Two cups of brown sugar; one cup of rich cream; size of a walnut of butter; boil one-half hour well stirred; spread between the layers of the cake while hot.
Chocolate Filling—Six tablespoonfuls of grated chocolate; one and one-half cups of pulverized sugar; two tablespoonfuls of cream; put the chocolate in the pan with the cream and one-half the sugar and let dissolve; add the remainder of the sugar to the whites of two eggs well beaten; flavor with vanilla for four layers of cake.