Sponge cake

FILLING & FROSTING:

2 c. milk
1/3 c. sugar
1/2 c. flour
1 c. powdered sugar
1 c. butter
1 1/2 tsp. vanilla
1 oz. bitter chocolate

NUT BRITTLE:

1/2 c. almonds
1/2 c. sugar

Use any sponge cake recipe and bake in 4 (9 inch) layer cake pans.

Filling and Frosting: Mix milk with sugar and flour; boil until thickened and cool. Cream powdered sugar and butter and add to milk mixture. Add vanilla. Melt chocolate and add to 1/3 of mixture. Spread chocolate filling between top and bottom layers, and the white in middle and around outside of cake.

Nut Brittle: Melt sugar and almonds in heavy pan until sugar starts to turn brown. Let harden, crush and put either on top or sides of cake. (I prefer on sides - pat on.)