9 eggs, separated
1 1/2 c. sugar
2 c. cake flour
1 tsp. vanilla
1 tsp. cream of tartar
Pinch of salt

Mix like sponge cake, here too add 1 cup of sugar to the yolks and the other 1/2 to the whites, together with the cream of tartar and the salt. I have two pans with removable bottoms and I cut 9 sheets of wax paper to fit them before starting to bake, then try to divide the dough so you get 9 layers, usually two large spoonsful will make a layer. Bake only for a few minutes, or until you think it's done. Put the layers on a cloth you have sprinkled with a little powdered sugar. Remove the paper as soon as possible.

FILLING:

1/2 lb. sweet butter
1 can German chocolate plus 1 sq. baking chocolate

Melt the chocolate. Add 2 tablespoons hot water, cool.

4 eggs
3/4 lb. powdered sugar
1 tsp. vanilla

Beat the butter and vanilla until light and fluffy, add the cooled chocolate, blend well. Put the eggs and sugar into a double boiler, beating them constantly until the mixture thickens, this takes a long time, be careful not to have the water too hot, nor to over cook them as it will turn into something like scrambled eggs. Cool, add it to the butter mixture like scrambled eggs. Cool, add it to the butter mixture. Add the remainder of the sugar, beat well, set aside to cool, the colder the better, before putting the layers together. Frost with your favorite chocolate frosting.