12 egg yolks Filling
12 T. powdered sugar lb. Baker's Sweet chocolate
8 T. ground nuts lb. Sweet butter
6 T. cake flour lb. Powdered sugar
12 egg whites 4 or 5 egg yolks

Method of mixing

Beat yolks until a very light cream color. This is most important since
you do not have baking powder in recipe. Beat to a fluffy and creamy
consistency. Add gradually the very well sifted powdered sugar. Now FOLD
in the ground nuts and then the well sifted cake flour, then the stiff
(but not dry) whites. You will need a large bowl for this very fluffy
batter.

Baking

Line pans with parchment paper, or cut ordinary white store paper to fit
your pans. (For good baking do not use buttered pans floured, for this
will give you a gummy bottom or a slight film no matter how sparingly you
do it. This cake is really a "sponge" type and best results are with paper
linings for pans.) Three large layers are moister than four thinner
layers. Oven at 350 for about twenty-two minutes. Paper pulls off easier
while cake is still slightly warm.

Filling

Melt chocolate with about two T. of water. Let cool while you are creaming
butter and sugar. Cream (fluff) the sweet butter, add gradually the well
sifted powdered sugar, add a yolk at a time and cream well. Add melted
chocolate and beat to a fluff. Add flavoring. When cake is cool spread
thick between layers and on top and sides. Cover all generously with
ground nuts.

Filling must never have a sugary taste. To obtain a smooth filling use
either less sugar or more yolks. Place cake in refrigerator to set. Keep
in refrigerator when not in use, but give it a chance to soften up before
serving so that filling will not be too hard.

Almond flavoring is delicious, but do not use too much as it makes the
butter bitter.

Good luck, good eating, and be good enough not to talk about the number of
calories in each piece.