Cream 1/2 cup butter and 1 cup sugar, add yolks 3 eggs, one at a time, and beat to a cream, then add 1 cup flour sifted with 1/2 teasp baking powder, and beat well. Next add 1/2 cup milk and beat the mixture to a creamy consistency. Then sift in another cup flour with 1/2 teasp baking powder and lastly stir in whites of 3 eggs. Flavor with lemon extract. The mixture should not be stiffer than ordinary cake batter. Into a well-greased and flour-dredged cake tin pour about one-third of the cake mixture, and into the remaining batter put a few drops of red coloring (I use the capsules which come with, gelatine), and 1 teasp vanilla extract. Beat all this well together, and drop half of the pink batter in spoonsful unevenly over the white batter in the tin. To the remaining batter in the mixing bowl now add 1 tablesp grated chocolate or cocoa, and after stirring well, pour over the first two layers in the tin. Bake in a medium oven about 50 minutes to 1 hour. When strawberries or raspberries are in season the pink batter can be colored with fruit juices.- [Mrs. H. L., Va.