Delicious Chocolate Cake. Miriam de Wolfe
Three-fourths cup butter, two cups sugar, one cup sweet milk, three scant cups flour, three teaspoonfuls baking powder; lastly, the whites of five eggs, beaten to a stiff froth. Bake in layers.
ICING.—Boil two cups of sugar to a taffy; add the white of one egg, beaten to a stiff froth and one ten cent cake of German chocolate, grated. Beat the icing continually while stirring in the white of egg and until it is almost cold.