3/4 cup Crisco
3 cups sugar
5 egg yolks
4 cups flour
1 1/4 tsp. salt
3 tsp. baking powder
1/2 tsp. baking soda
1 cup milk
5 oz. unsweetened chocolate (5 squares)
1 1/2 tsp. vanilla
5 egg whites, beaten

Cream shortening, sugar and egg yolks together. Stir together flour, salt, baking powder and baking soda. Add flour mixture alternately with milk to the shortening mixture.

Melt chocolate, stir in vanilla; stir into batter.

In a clean bowl, beat eggs whites until stiff peaks form. Fold gently into batter. Pour into a greased and lightly floured (or dusted with cocoa) sheet cake pan. For easiest removal, line sheet pan with parchment paper.

Bake in a preheated 350°F for 20-30 minutes.

When cool, spread with your favorite frosting. We like both chocolate and coconut vanilla icing on this cake.

Makes 25 servings.