Chocolate Nougat Cake

• 1/4 a cup of butter,
• 1-1/2 cups of powdered sugar,
• 1 egg,
• 1 cup of milk,
• 2 cups of bread flour,
• 3 teaspoonfuls of baking powder,
• 1/2 teaspoonful of vanilla,
• 2 squares of chocolate, melted,
• 1/2 a cup of powdered sugar,
• 2/3 a cup of almonds blanched and shredded.

Cream the butter, add gradually one and one-half cups of sugar, and egg unbeaten; when well mixed, add two-thirds milk, flour mixed and sifted with baking powder, and vanilla. To melted chocolate add one-third a cup of powdered sugar, place on range, add gradually remaining milk, and cook until smooth. Cool slightly and add to cake mixture. Bake fifteen to twenty minutes in round layer-cake pans. Put between layers and on top of cake White Mountain Cream sprinkled with almonds.