CAKE INGREDIENTS:

• 1 3/4 cup sifted flour

• 1 1/2 tsp baking powder

• 1 oz unsweetened chocolate

• 5 Tbsp hot water

• 1/2 cup butter

• 1 1/2 cup sugar

• 4 eggs

• 1 tsp vanilla

• 1/2 cup milk

• 1/2 tsp salt

FILLING INGREDIENTS:

• 2 eggs

• 5 Tbsp sifted confectioners sugar

• 1/2 pint whip cream

• 1/2 tsp vanilla extract

FROSTING INGREDIENTS:

• 1 pint heavy cream

• Chilled Hershey's Chocolate syrup to taste

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CAKE DIRECTIONS:

1. Preheat oven to 350 degrees F.

2. Reserve 1/4 of measured flour and sift it 3 times with baking powder.

3. Melt chocolate in 5 Tbsp hot water; cool.

4. Cream butter well, add sugar gradually and continue creaming until light and fluffy.

5. Separate yolks from whites of eggs.

6. Beat yolks until thick and add to butter mixture. Mix well.

7. Add vanilla extract to milk.

8. Add flour to butter mixture alternatively with milk.

9. Beat egg whites until foamy add salt. Beat until they flow slowly when bowl is partially inverted.

10. Fold beaten egg whites into flour mixture until no flecks of egg white can be seen.

11. Pour batter into 2 buttered layer-cake pans.

12. Bake in preheated oven for 35 mins. Allow cakes to stand in pans about 5 mins. Then remove to wire racks to cool.

13. When cakes are cold, split each layer horizontally in halves, and then split again. You should have 8 layers.

FILLING DIRECTIONS:

1. Separate egg yolks from whites.

2. Beat yolks until they are thick and lemon colored, add 3 Tbsp confectionary sugar and mix well.

3. Beat egg whites until stiff. Fold in remaining sugar and whip cream.

4. Add egg yolk mixture and vanilla. Mix well.

FROSTING DIRECTIONS:

Whip one pint heavy cream and chilled Hershey's chocolate syrup to taste.

ASSEMBLE:

To assemble the cake, start with one cake layer, and spread filling on top. Repeat until all cake layers are used. Stop at the last cake layer remaining (no filling should be on top). Afterwards, cover cake with frosting.