1 3/4 cups cake flour
1 1/4 teaspoons baking powder
3/4 teaspoon salt
3 eggs, separated
1 teaspoon vanilla
1 1/2 cups sugar
4 squares unsweetened chocolate, melted cooled
1/3 cup hot water
1/2 cup milk
1/2 cup vegetable oil
3/4 cup chopped nuts

Preheat oven to 375°F.

Sift flour, measure and with baking powder and sait. Beat egg yolks, vanilla and 1 cup of the sugar. Stir in the chocolate.

Combine water and milk and add alternately with flour mixture in 4 or 5 portions, beginning and ending with flour. Beat thoroughly after each addition. Add oil and mix well. Stir in nuts.

Beat egg whites until fluffy, gradually add remaining 1/2-cup sugar and beat until mixture stands in soft peaks. Fold lightly but thoroughly into batter.

Turn into two ungreased 9-inch cake pans, lined with thin plain paper on the bottoms only.

Bake in a preheated oven (375°F) for 25 to 30 minutes.

Cool and spread layers with Seven Minute Icing.