Categories: Cakes, Entertain 
      Yield: 2 servings 
  
      3 c  Sifted Swan's Down Cake 
           -Flour 
      3 ts Calumet Baking Powder 
    1/2 ts Salt 
    2/3 c  Butter or other shortening 
      2 c  Sugar 
      1 c  Milk 
  1 1/2 ts Vanilla 
      6    Egg whites, stiffly beaten 
           Chocolate Cream Filling 
      3    Squares Baker's Unsweetened 
           -Chocolate 
      2 c  Milk 
    3/4 c  Sugar 
      4 tb Swans Down Cake Flour 
    1/2 ts Salt 
      2    Egg yolks, slightly beaten 
      1 tb Butter 
      1 ts Vanilla 
           Hungarian Chocolate Frosting 
      3    Squares Baker's Unsweetened 
           -Chocolate 
  1 1/2 c  Sifted confectioners' sugar 
  2 1/2 tb Hot water 
      3    Egg yolks 
      4 tb Butter 
  
  Sift flour once, measure, add baking powder and salt and sift together 
  three times. Cream butter thoroughly, add sugar gradually, and cream 
  together until light and fluffy. Add flour, alternately with milk, a 
  small amount at a time, beating after each addition until smooth. Add 
  flavoring. Fold in egg whites quickly and thoroughly. Bake in three 
  greased 9-inch layer pans in moderate oven (375 degrees Fahrenheit) 
  20 to 25 minutes. Spread Chocolate Cream Filling (page 43) between 
  layers and Hungarian Chocolate Frosting (page 40) on top and sides of 
  cake. When frosting is set, write the numbers from one to twelve 
  around top of cake with white frosting to represent the face of a 
  clock. Place hands of clock at twelve o'clock. 
   
  Chocolate Cream Filling Add chocolate to milk and heat in double 
  boiler. When chocolate is melted, beat with rotary egg beater until 
  blended. Combine sugar, flour, and salt; add gradually to chocolate 
  mixture and cook until thickened, stirring occasionally. Pour small 
  amount of mixture over egg yolks, stirring vigorously; return to 
  double boiler and cook 2 minutes longer, stirring constantly. Add 
  butter and vanilla, and cool. Makes 2 1/2 cups filling, or enough 
  filling to spread between three 9-inch layers. Use this filling in 
  small cup cakes. Use 1/2 recipe for filling 2 1/2 to 3 dozen small 
  cup cakes. 
   
  Hungarian Chocolate Frosting Melt chocolate in double boiler. Remove 
  from boiling water, add sugar and water, and blend. Add egg yolks, 
  one at a time, beating will after each. Add butter, a tablespoon at a 
  time, beating thoroughly after each amount. Makes enough frosting to 
  cover the top of one 9-inch layer and sides of three 9-inch layers, 
  or to cover the tops and sides of two 9-inch layers. 
   
  Eat lots of this and you too can look like Kate Smith! Probably won't 
  be able to sing as well though...