For two sheets of cake, use three ounces of Walter Baker & Co.'s Premium
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.