Egyptian Cake - cooking recipe

Ingredients

1/2 cup powdered chocolate milk mix (Ghiradelli's)
4 large eggs, separated
1/2 cup milk
1/2 cup butter
1 1/2 cups sugar
1 3/4 - 2 cups flour, sifted with the salt (Gold Medal Kitchen Tested Enriched)
1 teaspoon baking powder (Calumet)
1 teaspoon salt

Preparation

Dissolve Chocolate in 5 tablespoons hot Water.
Cream butter; add sugar gradually.
Beat @ high speed until grain is gone.
Then add well beaten egg yolks. Beat again.
Add Milk.
Add chocolate.
Add Flour. Beat well.
In a separate bowl beat egg whites until stiff.
Gently fold in stiffly beaten egg whites.
Add Baking Powder &Vanilla last until thoroughly mixed.
Grease 3 layer cake pans with crisco or margerine.
Dust with flour.
Bake @ 325o, approximately 1 hours 10 minutes.
When cake is done, it bounces back when pressed.
Cool upside down on cake racks.
Run knife around edges of pan to loosen.
FROSTING:.
Butter and powdered sugar frosting, with more chocolate powder works well on the layer cake. Use a filling of your choice, nothing too overpowering.