(from the kitchen of Mary Freeman, Keith's grandmother)
1 c. Domino granulated sugar
3/4 c. firmly packed light brown sugar
1/4 lb (1/2 c.) soft butter or margarine
3 oz. unsweetened chocolate, melted
3 egg yolks
1/4 c. water
1 tsp. vanilla extract
2 c. sifted cake flour
1/2 tsp. salt
1 tsp. baking soda
1 c. milk
3 egg whites, stiffly beaten
Cream sugars and butter. Add melted chocolate. Beat yolks; add water, extract and blend. Gradually add yolk mixture to chocolate mixture; beat until light and fluffy. Sift together flour, salt, and baking soda. Alternately add flour mixture and milk, blending well after each addition. Beat egg whites until stiff but not dry, fold into batter. Turn into 2 greased and floured 9" cake pan. Bake layers in 350 degrees for 30 minutes or until cake springs back when touched lightly. Turn out on cooling rack. Yield: two 9" layers.