3/4 c. butter
1 1/2 c. sugar
3 c. cake flour
4 1/2 tsp. baking powder
1 c. milk
1/2 tsp. salt
1 tsp. vanilla
4 egg whites
2 heaping tbsp. cocoa mixed with a little hot water

Cream butter, add sugar gradually, add milk and dry ingredients alternately. Divide batter into 2 equal parts. To one part, add the cocoa. To each part, fold in the stiffly beaten whites of 2 eggs.

Have ready two (8-inch) square cake pans. In one pan, put a strip of dark batter about 1 inch wide, then follow with a strip of white batter, then dark until there are 6 strips.

In second pan, alternate the strips of white batter and dark batter from the first pan. Bake in a moderate 350 degree oven until toothpick comes out clean.