Makes 1
½ cup soft butter
1 cup sugar
1 egg yolk -- beaten
½ cup sour cream
1 teaspoon baking soda
½ teaspoon salt
1½ cups flour
½ teaspoon baking powder
1 teaspoon vanilla
3 tablespoons cocoa
¼ cup boiling water
1 egg white -- beaten stiff
1 tablespoon cocoa
1 tablespoon cornstarch
2/3 cup sugar
½ cup cold water
1 tablespoon butter
½ cup hot water
1 teaspoon vanilla
½ cup granulated sugar
1/3 cup brown sugar
3 tablespoons hot water
2 egg whites -- beaten frothy
Cream butter and sugar. Stir in egg yolk.
Stir the soda into the sour cream.
Sift the dry ingredients together twice.
Add all ingredients to the butter-sugar mixture in the order given.
Bake in 2 buttered and lightly floured layer-cake tins about 20 to 25 minutes in a preheated 350º oven. When cool, spread top of one layer with the filling:
Mix filling ingredients in order given and cook 20 minutes, stirring often so mixture will not scorch.
Center plain layer over filled layer and frost top and sides with frosting:
Boil sugars and water until they spin a thread. Pour slowly over the beated egg whites. Frost the cake.
Melt 2 ounces (2 squares) of unsweetened chocolate over hot water. Pour over cake and let drip down the sides.


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