Chocolate Caramel Cake
2 cups sugar, 2/3 cup milk, 3 eggs, beaten separately, 2 tablespoons butter, 2 cups flour, 2 teaspoons yeast powder, 1 teaspoon vanilla. Bake in layers.
White Filling.—11/2 cups granulated sugar, 1/2 cup milk. Boil eight minutes, then add 1 tablespoon flour stirred in 2 tablespoons cold water and then boil five minutes longer. When cool beat to a cream.
Chocolate Caramel Filling.—The same as above, only 1/4 stick of Baker’s unsweetened chocolate. 1 teaspoon vanilla.