1 3/4 cups cake flour
1 3/4 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 350°F.

Sift flour, measure and resift 3 times with baking powder and salt. 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 parchment paper on the bottoms only. Bake in preheated oven for 25-30 minutes or until a wooden pick inserted in center comes out clean.

Cool on wire rack. Spread layers with your favorite frosting.