1/2 c. butter
 1/2 c. shortening
 2 c. sugar
 1/4 tsp. salt
 4 eggs, separated
 3 c. sifted cake flour
 3 tsp. baking powder
 1/2 c. milk
 1/2 c. water
 1 tsp. vanilla
 FILLING:
 4 squares unsweetened chocolate
 1 qt. milk
 1/2 c. flour
 1 1/2 c. sugar
 2 eggs, beaten
 CHOCOLATE FROSTING FOR DOBERGE:
 1/4 c. butter
 4 squares unsweetened chocolate
 1 lb. confectioners' sugar
 1/2 c. boiling water
    Beat egg whites until stiff and set aside.  Cream butter,
 shortening and sugar with electric mixer.  Add eggs yolks, one at a
 time.  Add milk and water alternately with flour until completely
 mixed.  Fold in beaten egg whites and vanilla.  Bake in 4 (8") pans
 at 350 degrees for 25 minutes.  Cool.  The layers must be split.
 This is easier to do if they are placed in the freezer for a short
 time before cutting them.  Split each layer and spread with the
 following filling.  As the layers are stacked with the filling, put
 cut layer against baked layer so the cake will stay put.  Melt
 chocolate.  Combine flour and sugar in a separate saucepan.  Add
 milk to the flour mixture and cook until thickened.  Add a little of
 this mixture to the beaten eggs so they will not cook, then put the
 egg mixture back in the pan and cook until very thick.  Add the
 melted chocolate and stir well.  Cool before spreading on cake
 layers.  Melt butter and chocolate on low temperature.  Blend in
 sugar and water and heat until smooth.  Frost the top and sides of
 the cake.