Chocolate Caramel Cake

Whites of 6 eggs. ¾ cupful of butter. ½ cupful of cornstarch.

2 cupfuls of sugar.

1 cupful of milk.

2 cupfuls of flour.

3 teaspoonfuls of baking-powder. Bake in 2 flat shallow tins, and put together with the following caramel.

Caramel

½ pound of sugar.

1 teaspoonful of butter.

1 teaspoonful of vanilla.

2 squares of chocolate. (Baker's). ½ cupful of water or milk.

Stir, setting the dish in boiling water until stiff enough to spread. Set the cake in the oven to dry a short time.

Chocolate Caramel Cake (II)

1½ cupfuls of white sugar. 2/3 cupful of water.

½ cupful of butter beat in the Yolks of 3 eggs.

2 teaspoonfuls of baking-powder, sifted with:

3 cupfuls of flour.

Bake in layers and put together with the following caramel:

Caramel

½ cupful of cream or milk. ½ cupful of brown sugar.

½ cupful of molasses.

1 heaping teaspoonful butter.

Boil ten minutes and then add:

5 tablespoonfuls of grated chocolate. Boil until it thickens suitably to spread.. When cold flavor with vanilla and spread between the layers of cake, and on top. Set in the oven to dry.