MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Cake Recipe
  Categories: Cakes
       Yield: 6 servings
  
       2 oz To 4 oz chocolate
     1/2 c  Milk
       1 c  Light brown sugar, firmly
            -packed
       1    Egg yolk
  
   Preheat oven to 350. Prepare the following custard: Cook and stir in a
   double boiler OVER-not IN-hot water: Remonve from heat when
   thickened. Have other ingredients at about 75 degrees. Sift before
   measuring: 2 c. cake flour Resift with: 1 tsp soda 1/2 tsp salt Sift:
   1 c. white sugar Beat until soft: 1/2 c. butter Add the sugar
   gradually. Blend until very light and creamy.  Beat in, one at a
   time: 2 egg yolks Add the flour to the butter mixture in 3 parts,
   alternating with thirds of: 1/4 c. water 1/2 c milk 1 tsp vanilla
   Stir the batter until smooth after each addition. Stir in the
   chocolate custard. Whip until stiff, but not dry: 2 egg whites Fold
   them light into the cake batter.  Baked in 2 greased 9-inch round
   pans for about 25 minutes.  Spread, when cool, with: Caramel Icing or
   Chocolate Icing (recipes follow)
   
   CARAMEL ICING
   
   Stir until the sugar is dissolved: 2 c. brown sugar 1 c. cream or 1/2
   c. butter plus 1/2 c. milk Cover and cook for about 3 minutes or
   until the steam has washed down any crystals which may have formed on
   the sides of the pan.  Uncover and cook without stirring to 238 to
   240 degrees. Add: 3 TBSP butter Remove the icing from the heat and
   cool to 110 degrees. Add: 1 tsp vanilla Beat the icing until it is
   thick and creamy. If it becomes too heavy, thin it with a little
   cream until it is of the right consistency to be spread.
  
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