Chocolate Chip Cake
from Betty Crocker's Picture Cookbook, 1950s edition

Follow the recipe for Rich White Cake, but before pouring the batter in the pans, fold in carefully 2/3 cup finely shaved sweet or semi-sweet chocolate (3 sq.) for the larger cake and 1/2 cup for the smaller cake. Bake. Cool. Put layers together with Dark Chocolate Filling. Finish with a glossy white frosting. Decorate top with curls of chocolate.

To make chocolate curls: Barely warm a bar of chocolate (do not melt). With razor blade, take off thin shavings from back or sides of chocolate. (They curl up.)