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Wellesley Loaf Cake

1/4 cup butter, 1 cup sugar, Yolks 2 eggs, 1/2 cup milk, 1 1/4 cups flour, 2 1/2 teaspoons baking powder, Whites 2 eggs, 2 squares Walter Baker & Co.'s Premium No. 1 Chocolate, 1/2 teaspoon vanilla.

Cream butter and add sugar gradually, while beating constantly; then add yolks of eggs beaten until thick, milk, and flour mixed and sifted with baking powder. Add whites of eggs, beaten until stiff, chocolate (melted over hot water) and vanilla. Turn into a buttered and floured shallow cake pan, and bake in a moderate oven from thirty-five to forty minutes. Remove from pan, cover top with Wellesley frosting and when frosting is set pour over, a little at a time, two squares Walter Baker & Co.'s Premium No. 1 Chocolate (which has been melted over hot water) and spread evenly, using the back of a spoon.