|Milk||1 1⁄2 Cup (24 tbs)|
|Butter||1⁄2 Cup (8 tbs) (or margarine)|
|Sugar||2 Cup (32 tbs)|
|Vanilla extract||1 Teaspoon|
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||2 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
In saucepan mix cocoa, egg yolk, and 1 cup milk.
Cook over low heat, stirring, until smooth and thickened.
Cream butter until light and fluffy.
Add sugar gradually, beating until light and fluffy.
Add vanilla, then eggs, one at a time, and beat well after each addition.
Blend in cocoa mixture.
Sift together dry ingredients and add alternately to creamed mixture with remaining milk, beginning and ending with dry ingredients.
Beat until smooth.
Pour into two 9-inch layer pans lined on bottom with greased wax paper.
Bake in preheated moderate oven (350°F.) for about 25 minutes.
Cool for 5 minutes.
Turn out on rack and peel off paper.
Cool, and frost as desired.