Checkerboard Masterpiece(Fun to Make, but a Little Tricky)

Sift flour.

Measure resift times with baking powder and salt.

Cream butter.

Mix in sugar thoroughly.

Add eggs and beat smooth and fluffy.

Add vanilla and stir in flour mixture several portions until smooth.

Divide mixture in 2 portions and mix melted cooled chocolate with 1 portion.

Line a small bread loaf pan or refrigerator freezing tray with wax paper.

The chocolate dough into the bottom in a uniform layer.

Place in refrigerator until very firm, then cover this with half the plain dough, then repeat chilling and add another of chocolate and finally the last of plain dough. Try layers uniform in thickness and smooth. Cover wax paper and chill overnight in the refrigerator. Turn the layered loaf out onto wax paper on a molding and cut into uniform thick slices, using a knife.