1/2 c. butter
1/2 c. shortening
2 c. sugar
1/4 tsp. salt
4 eggs, separated
3 c. sifted cake flour
3 tsp. baking powder
1/2 c. milk
1/2 c. water
1 tsp. vanilla

Beat egg whites until stiff and set aside.

Cream butter, shortening and sugar with electric mixer. Add eggs yolks, one at a time. Add milk and water alternately with flour until completely mixed. Fold in beaten egg whites and vanilla. Bake in 4 (8") pans at 350 degrees for 25 minutes. Cool.

The layers must be split. This is easier to do if they are placed in the freezer for a short time before cutting them.

Split each layer and spread with the following filling. As the layers are stacked with the filling, put cut layer against baked layer so the cake will stay put.

FILLING:

4 squares unsweetened chocolate
1 qt. milk
1/2 c. flour
1 1/2 c. sugar
2 eggs, beaten

Melt chocolate. Combine flour and sugar in a separate saucepan. Add milk to the flour mixture and cook until thickened. Add a little of this mixture to the beaten eggs so they will not cook, then put the egg mixture back in the pan and cook until very thick. Add the melted chocolate and stir well. Cool before spreading on cake layers.

CHOCOLATE FROSTING FOR DOBERGE:

1/4 c. butter
4 squares unsweetened chocolate
1 lb. confectioners' sugar
1/2 c. boiling water

Melt butter and chocolate on low temperature. Blend in sugar and water and heat until smooth. Frost the top and sides of the cake.