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FOUR LAYER CAKE
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Source: Kate Smith
| 2 cups | sifted Swans Down Cake Flour |
| 2 teaspoons | Calumet Baking Powder |
| 1/4 teaspoon | salt |
| 1/3 cup | butter or other shortening |
| 1 cup | sugar |
| 1 | egg, unbeaten |
| 3/4 cup | milk |
| 1 teaspoon | vanilla |
| 1 square | Baker’s Unsweetened Chocolate, melted |
| 1 1/2 tablespoons | sugar |
| 1/8 teaspoon | salt |
| 1 tablespoon | butter |
| 1/4 teaspoon | soda |
| 2 tablespoons | boiling water |
Sift flour once, measure, add baking powder and salt, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together well. Add egg and beat very thoroughly. Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth. Add vanilla. Combine chocolate, sugar, salt, butter, soda, and water; stir until blended and thick. Cool slightly. Turn a generous one-half of batter into greased 8-inch layer pan. Add chocolate mixture to remaining batter, stirring until thoroughly blended; turn into greased 8-inch layer pan. Bake in moderate oven (350° F.) 25 to 30 minutes, or until done. Cool. Split layers in half to make four tiers. Spread Rich Chocolate Frosting between layers and on top and sides of cake, arranging light layers on dark layers. Or use a cream filling between layers and chocolate frosting on top of cake.
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