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SEVEN-LAYER CHOCOLATE CAKE
Yield: 14 servings

7 eggs, separated
1 c confectioners' sugar
1 c sifted cake flour
1/4 ts salt
1/2 lb sweet chocolate
3 tb cold water

3 eggs
1 1/2 c sugar
1/2 lb butter
1 ts vanilla

Beat egg yolks until thick and lemon colored. Add confectioners'
sugar gradually, beating constantly. Sift flour and salt together
and fold into yolk mixture. Beat egg whites until stiff enough to
hold a peak and fold in lightly.

Line seven-layer cake pans with paper and grease the paper. Divide
batter evenly among pans and bake in moderate oven (350 degrees
F.) for 12 minutes. Remove from pans at once.

Frosting (filling) directions:

For the frosting, heat chocolate and water in the top of double
boiler. Mix eggs and sugar thoroughly, combine with melted chocolate
and cook until thick, stirring constantly. Remove from heat; add
butter and beat until well blended. Add vanilla and continue
beating until filling is stiff enough to spread. Cover each layer
and top and sides of cake with filling.

NOTE: It may be necessary to place several toothpicks through the
top layers to hold them in place until filling sets.

Serve after 24 hours. Serves 14 to 16.

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