1/2 c. butter
1 c. sugar
2 tsp. baking powder
3 egg whites
2 c. flour
2/3 c. milk
1/2 tsp. vanilla

Cream the butter, add the sugar gradually. Cream mixture well. Sift the flour, measure, sift 3 times with the baking powder added. To the creamed mixture add flour and milk, alternating until all has been added. Then fold in the stiffly beaten egg whites. Put into either layer pans or a sheet pan. Bake in a moderate oven for about 30 to 40 minutes.

CHOCOLATE FROSTING:

1 3/4 c. sugar
4 oz. bitter chocolate
3/4 c. hot water
1/2 tsp. vanilla

Boil sugar and water without stirring until syrup will thread when dropped from the tip of a spoon. Pour syrup gradually on melted chocolate and continue beating until of the right consistency to spread, then add vanilla.