A 1950 chocolate cake recipe

Sift 2 scant cups sifted flour with 2 teaspoons double-acting baking powder and a pinch of salt. Cream 1/2 cup of butter, add 1 1/2 cups sugar gradually and blend until light and creamy. Add 4 well beaten egg yolks, one at a time, stirring well after each addition. Add 4 square of bitter chocolate, melted, 1 teaspoon vanilla extract, and the sifted flour mixture, alternately with a scant 1 1/2 cups of milk. Beat until well blended. Beat 4 egg whites until stiff but not too dry, gradually fold in 1/2 cup sugar and fold this into batter. Pour into 2 well buttered pans and bake in a moderate oven for 40 - 45 minutes. Cool the cakes on a cake rack and frost

copied from The Gourmet