2 c. flour, sifted
1 tsp. baking soda
3/4 tsp. salt
1 3/4 c. sugar
3 squares unsweetened chocolate
3/4 c. boiling water
1/2 c. sour milk or buttermilk
1/2 c. shortening
2 eggs, unbeaten
2 tsp. vanilla

Sift flour once, measure; add soda, salt and sugar and sift together 3 times. Combine chocolate and water in top of double boiler; cook over rapidly boiling water until chocolate is melted, stirring constantly to blend. Remove from boiling water and add milk. Cool. Cream shortening. Add dry ingredients, chocolate mixture, eggs, and vanilla, stirring until blended. Then beat vigorously 2 minutes. Bake in 2 greased 9-inch layer pans in moderate 350 degree oven for 30 minutes or until done. Spread Mint Frosting between layers and on top and sides of cake.

MINT FROSTING (SEVEN MINUTE) :

2 egg whites, unbeaten
1 1/2 c. sugar
Pinch of salt
1/3 c. water
2 tsp. light corn syrup
1/4 tsp. peppermint extract

Combine egg whites, sugar, salt, water and corn syrup in top of double boiler, beating with rotary egg beater until well mixed. Place over rapidly boiling water, beat constantly with rotary egg beater, and cook 7 minutes, or until frosting will stand in stiff peaks. Remove from boiling water; add peppermint. Beat until thick enough to spread. Makes enough frosting to cover top and sides of two (9-inch) layers, or tops and sides of 3 (8-inch) layer cakes.