This section is from the book "Progressive Cookery", by E. M. Hinckley. Also available from Amazon: Progressive Cookery.
One and two-thirds cup of sugar, two-thirds of a cup of butter, two-thirds of a cup of milk, three eggs, two and two-thirds cups of flour, two-thirds of a cup of grated chocolate, one teaspoon of cinnamon, one-half teaspoon of cloves, two teaspoons of baking-powder, one-half cup of blanched almonds. Cream the butter and sugar, add the beaten yolks, then the milk, chocolate and spices, and flour into which the baking-powder has been added, and lastly the beaten whites. Put into a deep pan, bake in a moderate oven. Bake one hour without disturbing, then try with a wisp of a broom ; if the wisp is dry, keep in a short time longer, them remove. Let it stand a time, turn on to a sieve, then put on a plate. Have almonds blanched, dried, not browned, and chopped a little. Cover with frosting into which the almonds have been added. A mottled cake can be made of the same cake mixture by putting the chocolate and spices in half the mixture adding one-third of a cup of chopped almonds. Bake as directed. This is a good recipe for layer cake, omitting chocolate, etc.