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Chocolate Cream Cake

Make the same cake as for cocoanut cream cake, using for the custard filling one and one-half cups of milk, one-half cup of sugar, the yolk of one egg, three tablespoons of Larkin Corn Starch, and one and one-half teaspoons of Larkin Vanilla Flavoring Extract. Spread between the layers, and ice the top and sides with an icing made by melting two squares of unsweetened chocolate, and one and one-half cups of powdered sugar and the white of one egg.