New Year's Ever Cake

Yields:	12-16 servings
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3	cups	cake flour	sifted
3	teaspoons	baking powder
1/2	teaspoon	salt
2/3	cup	butter	or shortening
2	cups	sugar
1	cup	milk
1 1/2	teaspoons	vanilla extract
6	each	egg whites	stiffly beaten
1	x	chocolate	cream filling (see below)
1	x	chocolate frosting
		---	Chocolate Cream Filling
3	each	chocolate unsweetened	bakers squares
2	cups	milk
3/4	cup	sugar
4	tablespoons	cake flour
1/2	teaspoon	salt
2	each	egg yolks	slightly beaten
1	tablespoon	butter
1	teaspoon	vanilla extract
		---	Hungarian Chocolate Frosting
3	each	chocolate unsweetened	bakers squares
1 1/2	cups	powdered sugar	sifted
2 1/2	tablespoons	water	hot
3	each	egg yolks
4	tablespoons	butter

Sift flour once, measure, add baking powder and salt and sift together three times.

Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy.

Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth.

Add flavoring.

Fold in egg whites quickly and thoroughly.

Bake in three greased 9-inch layer pans in moderate oven (375F) for 20 to 25 minutes.

Spread Chocolate Cream Filling between layers and Hungarian Chocolate Frosting on top and sides of cake.

When frosting is set, write the numbers from one to twelve around top of cake with white frosting to represent the face of a clock.

Place hands of clock at twelve o'clock.

CHOCOLATE CREAM FILLING: Add chocolate to milk and heat in double boiler.

When chocolate is melted, beat with rotary egg beater until blended.

Combine sugar, flour, and salt; add gradually to chocolate mixture and cook until thickened, stirring occasionally.

Pour small amount of mixture over egg yolks, stirring vigorously; return to double boiler and cook for 2 minutes longer, stirring constantly.

Add butter and vanilla, and cool.

Makes 2 1/2 cups filling, or enough filling to spread between three 9- inch layers.

Use this filling in small cup cakes.

Use 1/2 recipe for filling 2 1/2 to 3 dozen small cup cakes.

HUNGARIAN CHOCOLATE FROSTING: Melt chocolate in double boiler.

Remove from boiling water, add sugar and water, and blend.

Add egg yolks, one at a time, beating will after each.

Add butter, a tablespoon at a time, beating thoroughly after each amount.

Makes enough frosting to cover the top of one 9-inch layer and sides of three 9-inch layers, or to cover the tops and sides of two 9- inch layers.

I loved this recipe-have substituted blackberries for the blueberries and wheat flour for the unbleached. Really good either way!