5 eggs
1/4 tsp. salt
1 1/4 c. sifted flour
1 c. sugar
1 tsp. vanilla
Creme a Buree (recipe follows)

Beat eggs until light and fluffy. Gradually add the sugar, salt and vanilla. Beat until lemon colored and fold in flour, 2 tablespoons at a time. Mix thoroughly. Pour into 2 (9") greased, floured and lined cake pans and bake at 350 degrees for 30 minutes. Cool and remove from pans. Carefully slice each cake in half, making 4 layers.

CREME A BUREE:

3/4 c. sugar
3 eggs
1 tsp. vanilla
2 tbsp. cornstarch
1 1/2 c. milk
1/4 c. butter
1 c. whipping cream, whipped

Combine sugar and cornstarch in saucepan. Add eggs and beat until light and fluffy. Add milk and cook over medium heat in double boiler, stirring constantly until thickened. Remove from heat and add vanilla and butter. When cool, add whipped cream and spread between layers of cake.

FOR TOPPING:

4 tbsp. butter
4 tbsp. cocoa
2 c. powdered sugar
Enough hot milk to make smooth & to spreading consistency