CHOCOLATE CAKE—­Beat one cup of butter to a cream with two cups of sugar, add the yolks of five eggs, beaten until light-colored, and one cup of milk.  Sift three and one-half cups of flour with five level teaspoons of baking powder and add to the first mixture.  Stir well and fold in the beaten whites of two eggs.  Beat in layer cake tins and spread the following mixture between when the cakes are nearly cold.  Beat one and one-half cups of powdered sugar, three level tablespoons of cocoa, one teaspoon of vanilla, and the whites of three eggs together until a smooth mixture is made that will spread easily.  The exact amount of sugar varies a little on account of size of eggs.

CHOCOLATE CAKE—­Cook one cup of sugar, one-half cup of milk, one-half cup of grated chocolate and the beaten yolk of one egg together until smooth.  When done add a teaspoon of vanilla and cool.  Beat one-half cup of butter to a cream, add one cup of sugar slowly, and beat smooth.  Add two beaten eggs, one-half cup of milk, two cups of flour in which two-thirds teaspoon of soda has been sifted and when well beaten add the cool chocolate mixture.  Bake in four layers and put together with a white boiled icing.

CHOCOLATE CAKE—­Cook one cup of sugar, one-half cup of milk, one cup of grated chocolate and the beaten yolk of one egg together until smooth.  When done add a teaspoon of vanilla and cool.  Beat one-half cup of butter to a cream, add one cup of sugar slowly and beat smooth.  Add two beaten eggs, one-half cup of milk, two cups of flour in which two-thirds teaspoon of soda has been sifted, and when well beaten add the cool chocolate mixture.  Bake in four layers and put together with a white boiled icing.

CHOCOLATE LAYER CAKE—­Beat a half cupful butter to a cream, adding gradually one cupful sugar.  When light beat in a little at a time, a half cupful milk and a teaspoonful vanilla.  Beat the whites of six eggs to a stiff froth and sift a teaspoonful and a half with two cupfuls flour.  Add the sifted flour to the mixture.  Then fold in the whipped whites.  Have three buttered layer cake tins ready and put two-thirds of the mixture into two of them, into the third tin put the remainder of the batter, having first added to it two tablespoons melted chocolate.  Bake the cakes in a rather quick oven for twenty minutes.  Put a layer of the white cake on a large plate and cover with white icing, on this lay a dark layer and cover with more of the white icing.  On this put the third cake and cover with the chocolate icing.  Put into a graniteware pan one cupful and a half cupful water and cook gently until bubbles begin to rise from bottom.  Do not stir or shake while cooking.  Take at once from the stove and pour in a thin stream over the stiffly whipped whites of two eggs.  Beat it until thick, flavor with vanilla, and use two-thirds of this for the white icing.  Into the remainder put a tablespoon and a half melted chocolate and a suspicion of cinnamon extract, and frost the top and sides of the cake.