Preheat oven to 350. Prepare the following custard: Cook and stir in adouble boiler OVER-not IN-hot water: Remonve from heat whenthickened. Have other ingredients at about 75 degrees. Sift beforemeasuring: 2 c. cake flour Resift with: 1 tsp soda half tsp salt Sift:1 c. white sugar Beat until soft: half c. butter Add the sugargradually. Blend until very light and creamy. Beat in, one at atime: 2 egg yolks Add the flour to the butter mixture in 3 parts,alternating with thirds of: quarter c. water half c milk 1 tsp vanillaStir the batter until smooth after each addition. Stir in thechocolate custard. Whip until stiff, but not dry: 2 egg whites Foldthem light into the cake batter. Baked in 2 greased 23 cm roundpans for about 25 minutes. Spread, when cool, with: Caramel Icing orchocolate Icing (recipes follow)

CARAMEL ICING

Stir until the sugar is dissolved: 2 c. brown sugar 1 c. cream or 0.5c. butter plus half c. milk Cover and cook for about 3 minutes oruntil the steam has washed down any crystals which may have formed onthe sides of the pan. Uncover and cook without stirring to 238 to240 degrees. Add: 3 TBSP butter Remove the icing from the heat andcool to 110 degrees. Add: 1 tsp vanilla Beat the icing until it isthick and creamy. If it becomes too heavy, thin it with a littlecream until it is of the right consistency to be spread.