CAKE PART—1½ cupsful of brown sugar, ½ cupful (scant) of butter, 3 eggs, ½ cupful of milk, ½ cupful of flour, then stir in chocolate custard which is made as follows:

CHOCOLATE CUSTARD—8 tablespoonsful of grated chocolate, 5 tablespoonsful of granulated sugar, ½ cupful of milk. Boil until it thickens a little, beat until cool, then stir into the cake; add 1½ cupsful of flour and 2 teaspoonsful of baking powder.

ICING—2 cupsful of white sugar and 1 cupful of water, boil until quite stiff, or till it candies or strings. Have the whites of 2 eggs beaten stiff, then add syrup, beating constantly. Flavor with vanilla. Bake the cake in three layers in a moderately hot oven.

Ella G. Rhoads.