2 1/2 c. cake flour
1 tsp. baking soda
2 1/2 tsp. cream of tartar
1/2 tsp. salt
1 1/4 c. sugar
1 tsp. vanilla
2 eggs, separated
3/4 c. milk

Sift flour, measure and resift 3 times with soda, cream of tartar and salt. Cream shortening until smooth. Add 3/4 cup of the sugar and the vanilla. Continue creaming until blended.

Separate eggs, beat yolks until light and lemon colored. Combine with milk. Add egg and milk mixture to creamed shortening and sugar alternately with the sifted dry ingredients, beginning and ending with flour and beating thoroughly after each addition. Beat egg whites until stiff and gradually beat in remaining sugar. Fold meringue into batter.

Turn batter into a butter spread 7 x 11 x 1 1/2 inch pan lined with waxed paper (bottom). Bake in a moderate oven 350 degrees for about 45 minutes or until golden brown and springy to the touch. Cool in pan about 10 minutes, then turn out cake onto cake rack. Cool before spreading with chocolate cream frosting.

CHOCOLATE CREAM CHEESE FROSTING:

1 pkg. (3 oz.) cream cheese
1 sq. baking chocolate, melted
2 c. sugar, sifted
1/2 tsp. vanilla
2 tsp. white corn syrup
Pinch salt
2 or 4 tbsp. milk or cream

Work cream cheese with spoon until very soft. Blend in the cooled, melted chocolate and gradually add sugar, beating until smooth after each addition. Add salt and vanilla. Stir in milk or cream and syrup to give a smooth spreading consistency. Enough for two 8 inch layers.