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Chocolate Caramel Cake Part I

1/2 cup sugar, 1/3 cup water, 1 1/2 squares Walter Baker & Co.'s Premium No. 1 Chocolate.

Put sugar in a smooth granite ware saucepan or omelet pan, place on hot part of range and stir constantly until melted and of the color of maple syrup. Care must be taken to prevent sugar from adhering to sides of pan or spoon. Add water very gradually to hot syrup; then add chocolate, melted. Let boil two minutes and cool slightly.

PART II 1/2 cup butter, 1 1/2 cups sugar, 3 eggs, Part I, 3/4 cup water, 2 1/2 cups flour, 5 teaspoons baking powder, 1 teaspoon vanilla. Cream butter and add sugar gradually, while beating constantly; then add eggs well beaten and Part I. Mix and sift flour and baking powder and add alternately with water to first mixture. Beat vigorously and add flavoring. Turn into a buttered and floured cake tin and bake in a moderate oven forty-five minutes. Remove from pan and cover with