3/4 c. butter
1 c. confectioners sugar
3 eggs, separated
3 sq. unsweetened chocolate, melted
1 tsp. vanilla
2 8-inch cake layers

Cream butter; add sugar gradually, beat until light and fluffy. Beat in egg yolks, one at a time. Add chocolate and vanilla. Fold in stiffly beaten egg whites.

Split layers crosswise, making four thin layers. Put together with frosting and cover top and sides. Sprinkle top with nuts or other decorations; chill several hours or overnight before serving.