Chocolate Nougat Cake and White Mountain Cream Icing

Chocolate Nougat Cake
4 Tbs butter
2/3 c sugar
2 oz chocolate
2 Tbs sugar
2 Tbs water
1 egg
1/2 c milk
1 1/3 c flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp vanilla

Cook the two tablespoons of sugar, water and chocolate together for one minute, stirring constantly. Cream the butter, add the sugar, the whole egg and the flour, baking powder and soda sifted together. Add the vanilla. Beat two minutes. Stir in the chocolate. Pour into two square layer cake pans prepared with wax paper. Bake twenty two minutes in a moderate oven. Chocolate cakes burn easily and they should be carefully watched while baking.

Ice with White Mountain Cream Icing.

White Mountain Cream Icing
1 c granulated sugar
1/8 tsp cream of tartar
1/4 c water
1 egg white
1/2 tsp vanilla

Boil the sugar, water and cream of tartar together without stirring. Remove from fire as soon as the syrup hairs when dropped from a spoon. Pour very slowly onto the stiffly beaten egg white. Beat vigorously with sweeping strokes until cool. If icing gets too hard to spread, add a little warm water and keep beating. Add extract and spread on cake. Decorate with tiny pink candies.