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 (or sweet)
2 squares unsweetened chocolate (2 oz.), melted

Heat oven to 350 degrees (moderate). Grease generously and dust with flour 2 round layer pans, 9" or 8" x 1 1/2" or one oblong pan, 13" x 9 1/2" x 2".

Beat egg whites until frothy. Gradually beat in 1/2 cup of the sugar. Continue beating until very stiff and glossy.

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