1 c. butter
2 c. sugar
1/2 tsp. salt
1 1/2 tsp. vanilla
4 eggs
3 c. sifted cake flour
3 tsp. baking powder
1 c. milk, at room temperature
Chocolate Frosting (below)

Cream butter, sugar, salt and vanilla thoroughly. Add eggs, one at a time, and beat well after each. Sift flour and baking powder together several times onto paper plates for easy handling. Add dry mixture and milk to creamed, blend in alternate portions, beginning and ending with dry mixture.

Bake in 350 degree oven 25 minutes for three 8-inch layers, 35 minutes for two 9-inch layers and 25 minutes for cupcakes. Cool and frost with Chocolate Frosting.

CHOCOLATE FROSTING:

4 (1 oz.) squares unsweetened chocolate
1/2 c. butter
1 lb. confectioners' sugar
1/3 c. milk
2 egg whites, unbeaten

Melt chocolate and butter together. Add sugar, milk and egg whites and beat until smooth. Place bowl in refrigerator or freezer to cool for 20 minutes or so. Beat with electric mixer until spreading consistency.