Chocolate Yweed Layer Cake

Two cake recipes today here is the first one....

Chocolate Yweed Layer Cake
Mrs. Vincent C. Solomon

1/2 cup butter, softened
1 cup sugar
1 teaspoon vanilla extract
2 cups cake flour
3 teaspoon baking powder
dash of salt
1 cup milk
3 squares unsweetened chocolate , grated
3 egg white

Cream together thoroughly butter and 1/2 cup sugar. Beat in vanilla. Sift flour, baking powder and salt and add to creamed mixture alternately with milk, beginning and ending with dry ingredients and beating well after each addition. Stir in chocolate in batter. Beat egg whites until foamy. Add remaining 1/2 cup sugar, 1 Tablespoon at a time and beat until egg whites form soft peaks. Gently fold egg whites into batter. Turn into 3  8 -inch or 2  9-inch pans that have been greased and linded with waxed paper. Bake 20 to 25 minutes at 350 degrees. or until toothpick inserted in center comes out clean. Cool in pans 5 minutes then turn on top of wire racks to cool thoroughly. Spread frosting between layers, top and sides of cake. Pour chocolate shadow over top, allowing some to drizzle down sides of cake.

GOLDEN BUTTER CREAM FROSTING

3/4 cup butter, softened
3 egg yolks
2 1/4 cup confectioners sugar

Beat thoroughly 3/4 cup softened butter and egg yolks. Gradually add confectioners sugar, beating until smooth.


CHOCOLATE SHADOW

1  6-oz size semi-sweet chocolate pieces
2 to 4 Tablespoon warm water

Melt semi-sweet chocolate pieces over hot water in top of double boiler. Add enough warm water to make mixture thin enough to pour.