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MISS FARMER'S CHOCOLATE NOUGAT CAKE

• ¼ a cup of butter,
• 1 ½ cups of powdered sugar,
• 1 egg,
• 1 cup of milk,
• 2 cups of bread flour,
• 3 teaspoonfuls of baking powder,
• ½ teaspoonful of vanilla,
• 2 squares of chocolate, melted,
• ½ a cup of powdered sugar,
• 2/3 a cup of almonds blanched and shredded.

Cream the butter, add gradually one and one-half cups of sugar, and egg unbeaten; when well mixed, add two-thirds milk, flour mixed and sifted with baking powder, and vanilla. To melted chocolate add one-third a cup of powdered sugar, place on range, add gradually remaining milk, and cook until smooth. Cool slightly and add to cake mixture. Bake fifteen to twenty minutes in round layer-cake pans. Put between layers and on top of cake White Mountain Cream sprinkled with almonds.--From Boston Cooking School Cook Book--Fannie Merritt Farmer.