Sweet Chocolate Custard Cake

Beat one of the eggs and combine with 1/2 cup of the milk and 2/3 cup of the sugar.

Cook and stir over medium heat for about 2 minutes.

Add the chocolate; reduce heat and cook until chocolate is melted and mixture thickens.

Cool to room temperature. Meanwhile, cream margarine; add remaining cup of sugar gradually. Cream until light and fluffy.

Add remaining eggs, one at a time and beat well after each.

Sift flour; measure and sift again with soda and salt.

Combine milk and vanilla, then add flour mixture and milk alternately to the creamed mixture, beginning and ending with flour.

Stir in cooled chocolate mixture and beat until well blended.

Pour into three 8-inch round layer pans which have been greased and floured on the bottom.

Bake in a 350° oven for 25 to 30 minutes.