This cake recipe is a family favorite.  Looking at the ingredients, it doesn't seem like anything special but made properly, it is an unexplainable delight. We can trace this recipe back to Mrs. Otto Thume, Mommom's mother-in-law.  It was printed in the 1975 Cup of Blessing cookbook put out in 1975 by the Trappe United Methodist Women (Mommom was in the nominating committee for this book).  In the cookbook it was titled simply as "Two Cakes".  The original had Coconut frosting but Mommom has made it with a variety of frostings.  The original recipe from the cook book is below.  Following that is Mommom's variation (for a single cake) as interpreted by her daughter, Sue Brittingham. Mommom is shown at right cutting one of her cakes in the 1970's.

White Layer Cake

3 eggs
1 1/2 cups sugar
3/4 cup shortening
5/6 cup milk
2 cups flour (pre sifted)
1/4 teaspoon salt
1 teaspoon vanilla
3/4 teaspoon baking powder

Cream sugar and shortening. Add eggs and beat until blended. Mix flour, salt and baking powder. Add milk and flour alternately and beat. Add vanilla. Bake at 325 degrees for 30 minutes.

Note: Do not beat at high speed. Use mix speed and do not over mix.

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Chocolate Frosting

2 egg yolks
1 1/2 cups sugar
1/2 cup half & half or all cream
1 1/3 teaspoon vanilla
3 squares unsweatened chocolate
1 tablespoon butter
1/4 teaspoon salt

Melt chocolate in double boiler. Whisk egg yolks into cream. Add sugar and butter. Cook over medium heat, stirring constantly until boiling. Boil for 1 minute at rolling boil. Remove from heat. Stir in melted chocolate, salt, and butter. Cool. Beat and frost cake.