4 oz Unsweetened chocolate

1/2 c Milk

1 c Light sugar; firmly packed

2 c Cake flour

1 ts Baking soda

1 Egg yolk

1/2 ts Salt

1/2 c Butter

1 c Sifted sugar

2 Egg yolk

1/4 c Water

1/2 c Milk

1 ts Vanilla

2 Egg whites

Recipe by: The Joy of Cooking, 1995 Preheat oven to 350 degrees F. Prepare the following custard: Cook and stir in a double boiler over-not in- boiling water the unsweetened chocolate, milk, brown sugar, and 1 egg yolk. Remove from heat when thickened, Have other ingredients at about 70 degrees F. Sift before measuring 2 cups of cake flour. Resift with baking soda and salt. Beat the butter until soft then beat in the egg yolks on at a time. Add the flour to the mixture in 3 parts alternating with a mixture of the water, ilk and vanilla. Stir the batter until smooth after each edition. Stir in the chocolate custard. Whip the egg whites until stiff but not dry. Fold lightly into cake batter. Bake in greased pans for about 25 minutes. Spread, when cool with caramel icing. -----