1/2 c. butter
2 c. brown sugar, packed
2 egg yolks
1 tsp. vanilla
4 squares Hershey baking chocolate
1/2 c. hot water
2 1/2 c. sifted cake flour
1 tsp. baking soda
1/2 tsp. salt
1/2 c. sour milk
2 egg whites
1/4 tsp. cinnamon
1/2 c. raisins
1/4 c. chopped nutmeats

Cream the butter and brown sugar and add the egg yolks and vanilla; beat well. Melt the chocolate over simmering water and add to the creamed mixture. Rinse the chocolate pan with the hot water and add to the chocolate and creamed mixture. Then beat in the flour, sifted with the baking soda and salt, alternately with the sour milk. Beat the egg whites until stiff and fold into the chocolate batter. (Reserve 1 1/2 cups batter for the third layer pan.) Pour remaining batter into 2 greased and floured 8" layer pans.

Stir the cinnamon, raisins and nuts into the reserved batter and pour into a greased and floured 8" layer pan. Bake all in a moderate oven, 350 degrees, for about 30 minutes or until done. When baked and cooled, ice the cake all over with fluffy vanilla icing. Put the layer with the raisins, nuts and cinnamon in the middle. and before frosting is dry, sprinkle with Hershey's milk chocolate bar; finely grated. NOTE: This is a recipe from the thirties.