Chocolate Custard Cake

Preheat oven to 350F
Grease two 8" round layer cake pans. Line bottoms with waxed paper.
4 squares unsweetened chocolate
1/2 cup milk
2/3 cup lightly packed brown sugar
2 egg yolks
1 3/4 cups pre-sifted Monarch soft wheat flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. baking powder
1/2 cup butter
2/3 cup granulated sugar
1/2 cup milk
1/4 cup water
1 tsp. vanilla
2 egg whites

In a saucepan, combine first 4 ingredients.
Cook over low heat, stirring constantly, until thickened and smooth.
Allow to cool.
Sift together next 4 ingredients.
Cream butter.
Gradually add sugar.
Beat until light and fluffy.
Mix together milk, water and vanilla.
Stir dry ingredients into creamed mixture alternately with liquid.
Make 3 dry and 2 liquid additions, combining lightly after each.
Stir in cooled custard.
Beat to form stiff but moist peaks, egg whites.
Fold into cake batter and beat by hand for 1 minute.
Bake for 25 to 30 minutes or until cake springs back when lightly touched.
Cool 5 minutes and remove from pans.
Cool.
Frost with Vanilla Butter Icing.
If desired, garnish with Chocolate Maple Leaves.