Velvet Cake

Velvet cake

1 cup nutmeats, finely chopped
2 1/2 cups pastry flour
4 1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cup sugar
2/3 cup butter
1 1/2 cup milk
1 teaspoon vanilla
2/3 cup egg whites, unbeaten
1-oz semi-sweet chocolate

Sprinkle nutmeats evenly over bottoms of 2 well-greased and lightly floured 9-inch layer pans. Sift together flour , baking powder, salt and sugar. Add butter, milk and vanilla. Beat 1 1/2 minutes on mixer. Add egg whites and beat another 1 1/2 minutes. Spoon 1/4 batter into each pan. Sprinkle with grated chocolate into each pan. Spoon remaining half of batter into pans. spreading carefully, so chocolate is not disturbed. Bake 35 to 40 minutes at 350 degrees. Cool 20 to 30 minutes before turning out.

Frosting

2 squares unsweetened chocolate
1/2 cup white sugar
1/4 cup water
4 eeg yolks
1/2 cup butter
1 teaspoon vanilla
2 cup confectioners sugar, sifted

Cook sugar, chocolate and water over low heat until chocolate melts. Remove from heat. Add egg yolks and beat thoroughly. Cool. Cream butter, vanilla and blend in sugar. Add cooled chocolate mixture. Beat until smooth. Spread on cake layers. Sprinkle with nutmeats.