2 c. sugar
1 c. butter
2 eggs
1 1/3 c. sweet milk
2 sq. (1 inch) bitter chocolate
2 tsp. baking powder
1/4 tsp. salt
2 c. cake flour
1 tsp. vanilla

Cream butter and sugar until light and fluffy. Sift dry ingredients together 3 times. Add milk and flour alternately to other mixture. Beat eggs to lemon color and stir into cake batter. Melt chocolate in double boiler and with vanilla flavoring add to other mixtures. bake 2 or 3 layers (8 or 9 inch pans).

FILLING (BETWEEN LAYERS) :

1 c. chopped pecans
4 tbsp. butter
6 tbsp. cream
3 c. sifted confectioner's sugar
Dash of salt
2 tsp. vanilla flavoring

Toast pecans in butter, stirring constantly. Remove from fire and add cream. Add confectioner's sugar. Stir until smooth. Add salt and vanilla. Spread between layers.

ICING:

2 c. sugar
2 tbsp. white corn syrup
2 tbsp. (heaping) cocoa
1/4 tsp. salt
1 c. cream (canned milk)