Sift the flour once; then add baking powder and salt, and sift together 3 times. Cream the butter and sugar until light and airy. Add all the eggs, and continue to beat. Add flour alternately with the milk, sm. amts. at a time, beating each time, until smooth. Add the flavoring. Bake in 3 buttered layer pans in a 375 oven for 20 minutes. FOR FILLING: Combine sugar, butter, vanilla, salt, chocolate, and milk in a deep bowl, and beat with a rotary egg beater until well blended. Place bowl in a pan of ice water and continue to beat until it thickens to spreading consistency. This goes between the layers. FROSTING: Combine egg whites, sugar, and water with the corn syrup in top of double boiler; and beat with egg beater til thoroughly mixed. Place over boiling water, and beat constantly for 7 minutes, or till frosting stands in peaks. Remove, and add vanilla; beat until thick enough to spread on top and sides of cake.
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|Serving Size: 1 Serving (451g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 199 (13%)|
|Amt Per Serving||% DV|
|Total Fat 22.1g||29 %|
|Saturated Fat 13.3g||67 %|
|Monounsaturated Fat 5.5g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 55.1mg||17 %|
|Sodium 326.2mg||11 %|
|Potassium 239.8mg||6 %|
|Total Carbohydrate 323.8g||95 %|
|Dietary Fiber 2.6g||11 %|
|Sugars, other 321.1g|
|Protein 16.5g||24 %|
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Calories per serving: 1544
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