4 squares bitter chocolate (1/4 lb.)
1 c. milk
1 c. flour
1 tsp. baking powder
1 tsp. vanilla
4 egg yolks
4 egg whites
2 c. sugar

Dissolve the chocolate and milk in a double boiler. Beat to a paste. Cool slightly. Measure the flour after sifting and sift 3 times more, the last time with the baking powder. Beat the egg yolks light, add sugar and vanilla. Add the cooled chocolate mixture to this and fold into the flour and baking powder. Mix well. Fold in the well-beaten egg whites.

Grease and flour 2 (9") square or round cake pans. Divide the batter equally between pans. Bake in a moderate oven, 375 degrees until cake wire or straw or with the fingers, the cooking time is from 25 to 30 minutes. Do not cook too long or the cake will dry out. Loosen edges of cake and turn onto a wire cake rack. Leave until cake falls from pan, or when it is cool, gently remove it. Put layers together and ice with the following.

DOUBLE FUDGE FROSTING:

4 squares bitter chocolate (1/4 lb.)
4 tbsp. butter
1 lb. sifted powdered sugar
1 tsp. vanilla
2-3 tbsp. cream or enough to frosting the proper consistency to spread

In a double boiler melt chocolate and butter. Remove from stove and add the powdered sugar, vanilla and cream (enough to make a semi-stiff paste thick enough to spread but not runny). It is better to add a little cream at a time.