Chocolate Cake

Ingredients

• 8 egg whites
• 2 cups sugar
• 1 cup butter, softened
• 3 cups flour
• 1 cup milk
• 3 teaspoons baking powder
• ½ teaspoon ground cloves
• ½ teaspoon ground cinnamon
• 1 teaspoon allspice
• 1 pint milk (for filling)
• 1 tablespoon butter (for filling)
• 2 eggs (for filling)
• 2 cups sugar (for filling)
• 2 teaspoons cornstarch (for filling)
• 8-10 large figs, chopped (for icing)
• 1½ cups granulated sugar (for icing)
• ½ cup milk (for icing)
• 1 walnut-sized piece of butter (for icing)
• vanilla extract (to taste, for icing)

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

1. Preheat the oven to 350°F (175°C).

2. Beat the butter until creamy, then gradually add the sugar.

3. Mix in the milk, followed by the flour and baking powder.

4. Beat the egg whites until stiff and fold them into the batter.

5. Divide the batter into two equal parts. To one part, add the cloves, cinnamon, and allspice.

6. Pour the batters into prepared cake pans and bake until a toothpick comes out clean.

7. For the filling, heat the milk and butter until boiling.

8. In a bowl, beat the eggs with sugar, then stir into the hot milk mixture.

9. Dissolve the cornstarch in a little milk and add it to the mixture, stirring until smooth.

10. For the icing, combine the sugar, milk, butter, and vanilla in a saucepan and boil for 6-7 minutes.

11. Stir in the chopped figs until smooth and use between the cake layers.