Golden cream chocolate cake
2 cup Cake flour; sifted
2 t Baking powder
1/4 t Salt
1/2 cup Butter
1 1/4 cup Sugar
2 each Eggs; unbeaten
3 oz Unsweetnd choc
1 cup Milk
1 t Vanilla
Sift flour once, measure, add baking powder, soda
and salt and sift together three times. Cream butter
thoroughly, add sugar gradually, and cream together
until light and fluffy. Add eggs, one at a time,
beating thoroughly after each. Add melted chocolate
and blend. Add flour alternately with milk, a small
amount at a time, beating after each addition until
smooth. Add vanilla. Bake in two greased 9-inch
layer pans in moderate oven, 350 deg. F., 30
minutes. Spread Golden Cream Filling (see recipe)
between layers and Chocolate Fluff Frosting (see
recipe) over cake. For an all-chocolate cake spread
Hungarian Chocolate Frosting (see recipe) between
layers and over cake.

Golden cream filling
1/2 cup Sugar
3 tbl Cake flour
1/4 t Salt
1 1/2 cup Milk
2 each Egg yolks; slighty beaten
1 t Vanilla
Combine sugar, flour and salt in top of double boiler.
Add milk gradually, mixing thoroughly. Place over
boiling water and cook 10 minutes, stirring
constantly. Pour small amount of mixture over egg
yolks, stirring vigorously; return to double boiler and
cook 2 minutes longer, stirring constantly. Add
vanilla. Cool. Makes enough filling to spread
between two 9-inch layers.

Chocolate fluff frosting
4 tbl Butter
3/4 cup Conf. sugar; sifted
1 t Vanilla
3 oz Unsweetnd choc.; melted
1/4 t Salt
2 each Egg whites
3/4 cup Conf. sugar; sifted
Cream butter; add 3/4 cup sugar and blend. Add
vanilla chocolate and salt and mix well. Beat egg
whites until stiff, but not dry. Add 3/4 cup sugar, 2
tablespoons at a time, beating after each addition
until blended. Continue beating until mixture stands
in peaks. Add to chocolate mixture, folding only
enough to blend. Makes enough frosting to cover top
of one 9-inch layer and sides of two 9-inch layers.

Source: Not revealed by author of this post.