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Chocolate Pound Cake

½ cup Lowney's Premium Chocolate, grated 2 cups flour 1/4 cup brandy 1 cup citron cut in small pieces 1 teaspoon salt Cream butter; add sugar gradually, yolks of eggs beaten until thick and lemon-colored, flour, citron, salt. Beat well; cut and fold in whites of eggs beaten until stiff. Pour into buttered pans and bake one hour in a moderate oven.

This cake may be baked in a buttered dripping pan and when cold cut into fancy shapes and iced. 1 cup butter 1½ cups sugar 4 eggs cup Lowney's Cocoa