Chocolate Custard Cake

Ingridients

3 (1 ounce) squares unsweetened chocolate

1/2 cup milk

2/3 cup packed brown sugar

2 eggs, separated

1 3/4 cups cake flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup butter

2/3 cup white sugar

3/4 cup milk

1 teaspoon vanilla extract

Directions

In a saucepan, combine chocolate, 1/2 cup milk, brown sugar, and egg yolks. Cook over low heat, stirring constantly, until custard is thick and smooth. Cool.

Stir together flour, soda, baking powder, and salt.

In a large bowl, cream butter or margarine. Blend in white sugar, beating until light and fluffy. Mix together 3/4 cup milk and vanilla. Stir flour mixture into creamed mixture alternately with flavored milk. Make 3 dry and 2 liquid additions, combining lightly after each. Stir in cooled chocolate custard.

Beat egg whites to form stiff but moist peaks. Fold into cake batter, and beat by hand for 1 minute. Turn batter into two greased and floured 8 inch round cake pans.

Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until cake springs back when lightly touched. Cool layers for 5 minutes, and then remove from pans. Cool completely.