|Sifted cake flour||4 1⁄2 Cup (72 tbs)|
|Baking powder||2 Teaspoon|
|Softened butter||1⁄2 Cup (8 tbs)|
|Sugar||1 Cup (16 tbs)|
|Baking soda||1 Teaspoon|
|Shortening||1⁄2 Cup (8 tbs)|
|Brown sugar||1 Cup (16 tbs), firmly packed|
|Egg yolks||4 , beaten|
|Milk||1⁄2 Cup (8 tbs)|
|Molasses||1⁄2 Cup (8 tbs)|
|Buttermilk||1 Cup (16 tbs)|
|Chocolate frosting||1 Cup (16 tbs)|
First make the white cake: Sift flour, baking powder, and salt together.
Work butter until creamy, stir in vanilla, then gradually beat in the sugar.
Beat until mixture is as smooth as possible.
Stir in milk and flour mixture alternately.
Last of all, fold in stiffly beaten egg whites, gently but completely.
Set barter aside.
To make the dark cake: Sift flour, baking soda, salt, cinnamon, cloves, and nutmeg together.
Work shortening until soft.
Gradually work in the brown sugar.
When mixture is as smooth as possible, beat in egg yolks and molasses.
Then stir in buttermilk and flour mixture alternately.
To fill the pan: Put a heaping tablespoon of white batter next to same amount of dark batter all around the bottom of the pan.
Make a second layer with white batter on top of dark batter.
Follow this pattern until all batter is used.
Bake in a preheated 350° oven for 60 to 65 minutes or until cake tester comes out dry when inserted into center of cake.
Cool completely before covering sides and top with Chocolate Frosting.