3 eggs, separated
1 1/2 cups sugar
1 1/2 cups all-purpose flour
3/4 tsp. baking soda
3/4 tsp. salt
3/8 cup cocoa
3/8 cup vegetable oil
1 cup milk

Beat egg whites until frothy. Gradually beat in 1/2 cup of the sugar. Beat until stiff. Sift dry ingredients together. Make a well in the flour mixture; add salad oil and half of the milk.

Beat until well blended, medium speed on mixer or 150 vigorous strokes by hand. Add remaining milk and egg yolks. Beat until smooth. Fold in meringue. Pour into two wax paper lined 8 inch layer pans.

Bake at 350 degrees for 30 to 35 minutes. Cool.

Slice each layer in half to make 4 layers. Frost with Dobash Chocolate Frosting.

DOBASH CHOCOLATE FROSTING:

1 cup water
1 cup sugar
1/4 tsp. salt
1/4 cup (1/2 stick) butter
1/2 cup cocoa
3/8 cup cornstarch
1/2 cup water

Combine the first 4 ingredients and bring to boil. Combine next 3 ingredients and add to boiling mixture. Bring the frosting mixture to a boil again. Cool.