Chocolate Diamonds
Cream together one-half cupful of butter and one cupful of sugar. Sift into three cupfuls of pastry flour two tablespoonfuls of baking-powder, then add alternately with one cupful of sweet milk, and two eggs. Flavor with one teaspoonful of vanilla. Bake in square layer cake tins, and when cold cut into diamonds. On the half of these cakes spread a chocolate paste made as follows: Beat some fresh butter with a wooden spoon until it is soft and creamy. Add by degrees sufficient milk chocolate, which has been reduced to a very fine powder, to make the butter quite brown. Flavor with vanilla. Place the unspread cakes on top of the spread ones in sandwich fashion, and ice with chocolate fondant, or else use white fondant and sprinkle thickly with chopped almonds.