6 eggs, separated
1 c. sugar
1 c. cake flour
7 tbsp. cold water
1 tsp. vanilla
Pinch of salt
1 1/4 tsp. baking powder

Mix egg yolks and sugar on medium speed of electric mixer for about 10 minutes. Gradually add water and vanilla; mix well. Sift flour and baking powder 3 or 4 times. Beat egg whites to which salt has been added. Mix with egg yolk mixture alternating with flour. Pour into 2 (9 inch) pans, greasing only the bottoms.

If you desire, 1/2 square grated chocolate may be added to half of the batter before it is poured into pan. Bake at 375 degrees for about 25 to 30 minutes. Spread with pudding custard.

PUDDING CUSTARD FROSTING:

1 egg
1/2 c. flour
1 tsp. vanilla
3/4 c. sugar
1 c. milk
1/4 lb. butter
Pinch of salt
3 tbsp. powdered sugar

Mix, flour, sugar and salt. Add egg and a little milk at one time to form smooth mixture; add all milk. Cook until thick; keep stirring constantly because it will be very thick. Remove from fire; beat until very smooth. Allow it to get very cold. Mix in mixing bowl with butter and powdered sugar until very fluffy. Beat at highest point on mixer. Spread on sponge cake.