1/4 a cup of butter,
1-1/2 cups of powdered sugar,
1 egg,
1 cup of milk,
2 cups of bread flour,
3 teaspoonfuls of baking powder,
1/2 teaspoonful of vanilla,
2 squares of chocolate, melted,
1/2 a cup of powdered sugar,
2/3 a cup of almonds blanched and shredded.
Cream the butter, add gradually one and one-half cups of sugar, and egg
unbeaten; when well mixed, add two-thirds milk, flour mixed and sifted
with baking powder, and vanilla. To melted chocolate add one-third a cup
of powdered sugar, place on range, add gradually remaining milk, and
cook until smooth. Cool slightly and add to cake mixture. Bake fifteen
to twenty minutes in round layer-cake pans. Put between layers and on
top of cake White Mountain Cream sprinkled with almonds.--_From Boston
Cooking School Cook Book--Fannie Merritt Farmer._