Boil together until thick one-half cupful each of grated chocolate, milk, and sugar, then cool. Cream one-half cupful of butter with a cupful of brown sugar, add two eggs well-beaten, two-thirds cupful of milk, and a teaspoonful of vanilla. Add the cooked mixture and sift in two cupfuls of flour with a heaping teaspoonful of baking-powder. Bake in layers and put together with chocolate frosting or boiled frosting.
The Myrtle Reed Cook Book, 1916