1/2 cup butter
5 teaspoons baking powder
2 cups sugar
Whites 4 eggs
Yolks 4 eggs
4 squares chocolate
1 cup milk
1/2 teaspoon vanilla
22/3 cups flour
1/2 teaspoon salt
Cream the butter, and add gradually one-half the sugar. Beat yolks of eggs until thick and lemon-colored, and add gradually remaining sugar. Combine mixtures, and add alternately milk and flour mixed and sifted with baking powder and salt; then add whites of eggs beaten stiff, chocolate melted, and vanilla. Bake forty-five to fifty minutes in an angel cake pan. Cover with White Mountain Cream .
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