Chocolate Custard Cake Recipe

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.