Recipe(tried): Swan's Down New Year's Eve Cake

This is a very popular recipe from the Swan's Down flour bag. It might be what your friend wants. I've added the recipes for the filling and frosting for the New Years Eve cake but it could be filled or frosted with anything desired.

New Years Eve Cake

3 c Sifted Swan's Down Cake Flour
3 teaspoons Calumet Baking Powder
1/2 teaspoon Salt
2/3 cups Butter, lard, or shortening
2 cups Sugar
1 cup Milk
1 1/2 teaspoons Vanilla
6 Egg whites, stiffly beaten
Chocolate Cream filling (recipe follows)
Hungarian Chocolate Frosting (recipe follows)

Preheat oven to 375 degrees F
Sift flour once, measure, add baking powder and salt and sift together
three times. Cream butter (or lard) thoroughly, add sugar gradually, and cream
together until light and fluffy. Add flour, alternately with milk, a
small amount at a time, beating after each addition until smooth, beginning and ending with flour. Add
flavoring. Fold in egg whites. Bake in three
greased 9-inch layer pans at 375 degrees Fahrenheit for
20 to 25 minutes (toothpick test.) Spread Chocolate Cream Filling between
layers and Hungarian Chocolate Frosting on top and sides of
cake. When frosting is set, write the numbers from one to twelve
around top of cake with white frosting to represent the face of a
clock. Place hands of clock at twelve o'clock.

Chocolate Cream Filling

3 Squares Baker's Unsweetened Chocolate
2 cups Milk
3/4 cup Sugar
4 Tablespoons Swans Down Cake Flour
1/2 teaspoon Salt
2 Egg yolks, slightly beaten
1 Tablespoon Butter
1 teaspoon Vanilla

Add chocolate to milk and heat in double
boiler. When chocolate is melted, beat with mixer or whisk until
blended. Combine sugar, flour, and salt; add gradually to chocolate
mixture and cook until thickened, stirring occasionally. Pour small
amount of mixture over egg yolks, stirring vigorously; return to
double boiler and cook 2 minutes longer, stirring constantly. Add
butter and vanilla, and cool. Makes 2 1/2 cups filling.

Hungarian Chocolate Frosting

3 Squares Baker's Unsweetened Chocolate
1 1/2 cups Sifted confectioners' sugar
2 1/2Ttablespoons Hot water
3 Egg yolks
4 Tablespoons Butter

Melt chocolate in double boiler. Remove
from boiling water, add sugar and water, and blend. Add egg yolks, one at a time, beating well after each. Add butter, a tablespoon at a
time, beating thoroughly after each amount. Makes enough frosting to cover the top of one 9-inch layer and sides of three 9-inch layers,
or to cover the tops and sides of two 9-inch layers.