For two sheets of cake use three ounces of W. Baker & Co.’s No. 1
chocolate, three eggs, one cupful and three-fourths of sifted pastry
flour, one cupful and three-fourths of sugar, half a cupful of butter,
half a cupful of milk, half a teaspoonful of vanilla extract, one
teaspoonful and a half of baking powder.
Grate the chocolate. Beat the butter to a cream and gradually beat in
the sugar. Beat in the milk and vanilla, then the eggs (already well
beaten), next the chocolate, and finally the flour, in which the baking
powder should be mixed. Pour into two well-buttered shallow cake-pans.
Bake for twenty-five minutes in a moderate oven. Frost or not, as you
like.