Traditional 8 Layer Doberge Cake - cooking recipe

Ingredients

For the Doberge torte
3/4 cup butter
2 cups sugar
1/4 teaspoon salt
4 eggs, separated, whites stiffly beaten
1 cup milk
3 teaspoons baking powder
3 1/2 cups cake flour (measured after sifting)
scant teaspoon lemon juice
1 teaspoon vanilla
For the Chocolate Custard
2 cups granulated sugar
1/2 teaspoon salt
4 tablespoons flour
4 tablespoons cornstarch
2 kitchen spoons cocoa (heaping spoonfuls)
4 tablespoons bitter chocolate
4 eggs (whole)
1 tablespoon butter
1 tablespoon vanilla
4 cups milk
For the Chocolate Butter Cream Icing
2 cups confectioners' sugar, sifted
1/2 lb oleo, softened (margarine)
1 teaspoon vanilla
1 cup cocoa
1 ounce bitter chocolate, melted
For the Chocolate Icing
1 cup light brown sugar
1 cup granulated sugar
4 semi-sweet chocolate baking squares, melted
1/4 cup butter
3/4 cup cream
1 teaspoon vanilla

Preparation

To prepare the Torte: Cream butter, sugar and salt until smooth. Add egg yolks, one at a time, and blend until smooth. Add sifted dry ingredients alternately with milk. Beat until blended. Add vanilla and lemon juice. With a spatula, fold in stiffly beaten egg whites. Grease 9-inch cake pans. Pour 3/4 cup batter into each pan, spreading evenly over bottom. Bake in preheated 375-degree oven for 12 to 15 minutes. Repeat process until batter is completely used, to make eight thin layers.
To prepare the Chocolate Custard: Stir all dry ingredients together in a saucepan, then add the remaining ingredients. Cook over medium heat until thick, stirring constantly. Remove from fire to cool.
To prepare the Chocolate Butter Cream Icing: Cream sugar and oleo, then add cocoa, then the melted chocolate and vanilla. If too thick, add a little hot water, very slowly, until the consistency is right.
To prepare the Chocolate Icing: Combine all ingredients in a saucepan and let it come slowly to a boil, then boil about 10 minutes until it thickens. Beat until thick enough to spread.
To Finish: When cool, put torte layers together with chocolate custard filling and spread chocolate butter cream icing on top and sides. Chill. Then ice with the Chocolate Icing.