New Year’s Eve Cake

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.