Categories: Cakes 
      Yield: 6 servings 
  
      2 oz To 4 oz chocolate 
    1/2 c  Milk 
      1 c  Light brown sugar, firmly 
           -packed 
      1    Egg yolk 
  
  Preheat oven to 350. Prepare the following custard: Cook and stir in a 
  double boiler OVER-not IN-hot water: Remonve from heat when 
  thickened. Have other ingredients at about 75 degrees. Sift before 
  measuring: 2 c. cake flour Resift with: 1 tsp soda 1/2 tsp salt Sift: 
  1 c. white sugar Beat until soft: 1/2 c. butter Add the sugar 
  gradually. Blend until very light and creamy.  Beat in, one at a 
  time: 2 egg yolks Add the flour to the butter mixture in 3 parts, 
  alternating with thirds of: 1/4 c. water 1/2 c milk 1 tsp vanilla 
  Stir the batter until smooth after each addition. Stir in the 
  chocolate custard. Whip until stiff, but not dry: 2 egg whites Fold 
  them light into the cake batter.  Baked in 2 greased 9-inch round 
  pans for about 25 minutes.  Spread, when cool, with: Caramel Icing or 
  Chocolate Icing (recipes follow) 
   
  CARAMEL ICING 
   
  Stir until the sugar is dissolved: 2 c. brown sugar 1 c. cream or 1/2 
  c. butter plus 1/2 c. milk Cover and cook for about 3 minutes or 
  until the steam has washed down any crystals which may have formed on 
  the sides of the pan.  Uncover and cook without stirring to 238 to 
  240 degrees. Add: 3 TBSP butter Remove the icing from the heat and 
  cool to 110 degrees. Add: 1 tsp vanilla Beat the icing until it is 
  thick and creamy. If it becomes too heavy, thin it with a little 
  cream until it is of the right consistency to be spread.