2 1/3 c. sifted cake flour
2 1/4 tsp. baking powder
1/2 c. (1 stick) butter or other shortening
1 egg + 2 yolks, well beaten
3/4 c. milk
1 tsp. vanilla
1 c. sugar
1/4 tsp. salt

CHOCOLATE MIX:

2 1/2 (1 oz. ea.) squares unsweetened chocolate *
1/2 tsp. baking soda
3 tbsp. sugar
2 tbsp. melted butter
1/4 tsp. salt
1/4 c. boiling water

* Or 10 tablespoons cocoa plus 2 teaspoon shortening.

Sift flour once, measure. Add baking powder, salt and sift together 3 times. Cream butter thoroughly, add sugar gradually and cream until light and fluffy. Add egg and egg yolk and beat well.

Prepare chocolate mixture by combining melted chocolate, baking soda, sugar, butter, salt and water; mix well. Add flour to light mixture alternately with milk, a small amount at a time. Mix thoroughly after each addition. Add vanilla. Pour one third of batter into greased 8" layer pan. Add chocolate mixture to remaining batter, blend and pour into 2 greased 8" layer pans.

Bake in moderate oven at 375°F for 20 minutes or until done. Arrange light layer between dark layers and spread each layer and sides of cake with Harvest Moon Frosting.

HARVEST MOON FROSTING:

4 egg whites, unbeaten
2 c. brown sugar, firmly packed
Dash salt
1/2 c. water
2 tsp. vanilla

Combine egg whites, sugar, salt and water in double boiler, beating with rotary egg beater until thoroughly mixed. Place over rapidly boiling water, beat constantly with beater and cook 7 minutes or until frosting stands in peaks. Remove from water, add vanilla and beat until thick enough to spread.

You can dribble some melted chocolate on top and over side if you wish, after frosted.