2 eggs, separated
1 1/2 c. sugar
1 3/4 c. sifted cake flour
3/4 tsp. baking soda
3/4 tsp. salt
1/3 c. Wesson oil
1 c. buttermilk
2 sq. unsweetened chocolate (2 oz.) melted

Heat oven to 350 degrees. Rub lightly with oil and dust with flour two round 8 or 9 inch pans or one 9 x 13 pan. Beat egg whites until frothy. Gradually beat in 1/2 cup or sugar. Continue beating until very stiff and glossy.

In another bowl, sift remaining sugar, flour, soda, salt. Add oil, half of buttermilk. Beat for 1 minute, medium speed on mixer, or 150 vigorous strokes by hand. Scrape sides and bottom of bowl constantly. Add remaining buttermilk, egg yolks, chocolate. Beat for 1 more minute, scraping bowl constantly. Fold in meringue. Pour into prepared pans. Bake layers for 30 to 35 minutes; oblong for 40 to 45 minutes.

Sweet milk may be substituted for buttermilk in this recipe.