2-1/4 c. sifted cake flour 1-1/2 tsp. baking soda
2 c. sugar 1/2 tsp. baking powder
1/2 c. shortening or butter 3 eggs
1 tsp. salt 1/2 c. milk
3 sq. melted baking chocolate 1 tsp. vanilla
3/4 c. milk
Measure into bowl the flour, sugar, shortening, salt, chocolate, ¾ c. milk. Beat with mixer on medium speed 2 minutes.
Add baking soda, baking powder, eggs, the other 1/2 c. milk, vanilla. Mix thoroughly on medium speed for 2 minutes. Pour into two 9” round layer pans which have been lined with parchment paper on bottom.
Bake at 350 deg. about 40 minutes. Before removing from pans, let sit 5 minutes exactly. Loosen edges from pan with knife. Place rack over cake and pan, invert together. Then place another rack over the upside-down cake and invert again, leaving cake layers right side up to cool.
Frost with Fluffy White Icing.
1-1/2 c. sugar 1 tsp. vanilla
1/8 tsp. cream of tartar 1/2 c. shredded coconut
1/3 c. water 1 milk chocolate bar
2 egg whites, unbeaten
Place in top of double boiler the sugar, cream of tartar, water, egg whites. Cook over boiling water, beating constantly with mixer until icing stands in peaks (about 7 minutes). Stir in vanilla.
Spread between layers, on top and sides of cake. Cover cake with shredded coconut. Cut chocolate bar into small pieces. Stick into icing here and there.