Ingredients:
1 1/2 cups sugar,
3/4 cup butter,
1/2 cup milk,
2 1/4 cups flour,
3 eggs,
1 1/2 heaping tea-spoons baking-powder,
1 small tea-spoon soda,
2 tea-spoons cream tartar
FOR CARAMEL:
butter (size of an egg)
1 pint brown sugar
½ cup milk or water
½ cake chocolate
FOR FROSTING:
2 egg whites
1 ½ cups sugar
1 tea-spoon vanilla
3 heaping tea-spoons grated chocolate

Preparation:

1. One and a half cups sugar, three-fourths cup butter, half cup milk, two and a fourth cups flour, three eggs, one and a half heaping tea-spoons baking-powder, or a small tea-spoon soda, and two tea-spoons cream tartar; bake in jelly-tins.

 

2. Make caramel as follows: Butter size of an egg, pint brown sugar, half cup milk or water, half cake chocolate; boil twenty minutes (or until thick enough) and pour over cakes while warm, piling the layers one upon the other.

 

3. For frosting for top of cake, take whites of two eggs, one and a half cups sugar, a tea-spoon vanilla, three heaping tea-spoons grated chocolate.

 

Ella Snider, Minneapolis, Minn

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