1 c. sugar
1/2 c. shortening
3 egg yolks
1 tsp. vanilla
2 1/2 c. sifted cake flour
1/2 c. unsweetened cocoa powder
1 1/2 tsp. baking soda
1 tsp. salt
1 1/3 c. cold water
3/4 c. sugar
Sea Foam Frosting
1 (1 oz.) sq. unsweetened chocolate
1/2 tsp. shortening

In bowl cream together the 1 cup sugar and 1/2 cup shortening until light. Add egg yolks, one at a time, and vanilla, beating well after each addition. Sift together cake flour, cocoa powder, soda, and salt; add to creamed mixture alternately with cold water, beating well after each addition.

Beat egg whites to soft peaks; gradually add the 3/4 cup sugar, beating until stiff peaks form. Fold into batter; blend well.

Turn mixture into 2 greased and lightly floured 9x1 1/2 inch round baking pans. Bake at 350 degrees until wooden pick inserted in center comes out clean, 30-35 minutes. Cool on wire racks for 10 minutes. Remove from pans; cool thoroughly. Fill and frost with Sea Foam Frosting. Melt unsweetened chocolate with 1/2 teaspoon shortening; drizzle around edge of frosted cake.

SEA FOAM FROSTING:

In top of double boiler combine 2 egg whites, 1 1/2 cups packed brown sugar, 1/2 cup cold water, 2 teaspoons light corn syrup or 1/4 teaspoon cream of tartar and dash salt. Beat 1/2 minute at low speed of electric mixer. Place over hot, not boiling water. (Upper pan should not touch water.) Cook, beating constantly, until stiff peaks form, about 7 minutes (do not overcook). Remove from water. Beat in 1 teaspoon vanilla.