1 3/4 c. cake flour
1 c. sugar
2 eggs
1/3 c. oil
2 sq. (1 oz. ea.) chocolate, melted
1 c. milk
1 tsp. baking soda
1 tsp. salt
1 tsp. vanilla
1/2 c. sugar

Separate eggs. Beat whites until thick. Add 1/2 cup sugar. Set aside. Mix all remaining ingredients well and fold in egg whites. Bake in layer cake pans at 350°F for 30 to 35 minutes. Cool.

Cut each layer lengthwise to make 4 layers. Put softened ice cream between each layer. Frost with whipped cream and put into the freezer. Best if left in freezer at least a day or two before serving. Keeps well if covered well.

Submitted by: Diane Fischer