layers and Hungarian Chocolate Frosting (page 40) on top and sides of cake. When frosting is set, write the numbers from one to twelve around top of cake with white frosting to represent the face of a clock. Place hands of clock at twelve o'clock. Chocolate Cream Filling Add chocolate to milk and heat in double boiler. When chocolate is melted, beat with rotary egg beater until blended. Combine sugar, flour, and salt; add gradually to chocolate mixture and cook until thickened, stirring occasionally. Pour small amount of mixture over egg yolks, stirring vigorously; return to double boiler and cook 2 minutes longer, stirring constantly. Add butter and vanilla, and cool. Makes 2.5 cups filling, or enough filling to spread between three 23 cm layers. Use this filling in small cup cakes. Use half recipe for filling 2.5 to 3 dozen small cup cakes. Hungarian Chocolate Frosting Melt chocolate in double boiler. Remove from boiling water, add sugar and water, and blend. Add egg yolks, one at a time, beating will after each. Add butter, a tablespoon at a time, beating thoroughly after each amount. Makes enough frosting to cover the top of one 23 cm layer and sides of three 23 cm layers, or to cover the tops and sides of two 23 cm layers. Eat lots of this and you too can look like Kate Smith! Probably won't be able to sing as well though...