1 (4 oz.) bar sweet cooking chocolate
1/2 c. butter
1 c. sugar
3 eggs, separated
1 tsp. vanilla
1 3/4 c. sifted cake flour
1 tsp. baking soda
1/2 tsp. salt
2/3 c. buttermilk

Preheat oven to 350 degrees. Combine chocolate with 1/3 cup water. Stir over low heat until chocolate melts. Cool. Cream butter. Gradually add sugar, creaming until light. Add egg yolks, one at a time, beating well after each. Blend in vanilla and chocolate mixture.

Sift dry ingredients. Add to creamed mixture alternately with buttermilk, beating after each addition. Beat egg whites to stiff peaks. Fold into batter. Bake in 2 greased and lightly floured 8 x 1 1/2-inch round pans for 30-35 minutes. Cool.

FROSTING:

2 unbeaten egg whites
1 1/2 c. granulated sugar
1 tsp. light corn syrup or 1/4 tsp. cream of tartar
1/3 c. cold water
1 tsp. vanilla
Dash of salt

Place all ingredients, except vanilla, in top of double boiler. Beat 1/2 minute at low speed with electric mixer to blend. Place over boiling water, but not touching water. Cook, beating constantly, until frosting forms stiff peaks, about 7 minutes. (Do not over cook.) Remove from boiling water. If desired, pour into mixing bowl. Add vanilla. Beat until mixture reaches spreading consistency (about 2 minutes). Frost tops and sides of two 8 or 9-inch layers.