Rich Chocolate Cakes

From a
1928
cook book
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.

1/2 c. Butter
1 c. Sugar
2 Eggs
3/4 c. Milk
2 c. Flour
2 tsp. Baking Powder
1/4 tsp. Salt
1/4 tsp. Baking Soda
1 tsp. Vanilla
2 1/2 squares Chocolate, {melted

.

Cream Butter thoroughly;
add Sugar a little at a time;
separate Yolks and Whites of Eggs.
Beat Yolks until creamy.
Add Yolks to creamed Butter and Sugar;
mix thoroughly.
Add alternately a little at a time
Milk and Flour,
which has been sifted with the
Baking Powder,
Salt,
and Baking Soda.
Then add Vanilla and melted Chocolate.
Fold in stiffly beaten Egg Whites.
Put into greased tins,
bake in a moderate oven at 375 F.
for about 25 minutes.
Cover with soft Chocolate Icing.
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Makes 16 Cakes