2 c. flour
3 tsp. baking powder
1 tsp. salt
1 c. sugar
1/2 c. Wesson oil
7 egg yolks, unbeaten
3/4 c. cold water

Beat until smooth. then add:

2 tsp. vanilla
1/2 bar sweet chocolate, grated

In large bowl, mix 1/2 teaspoon cream of tartar, 7 egg whites and 1/2 cup sugar. Beat until stiff. Pour egg yolk mixture gradually over beaten egg whites, gently folding in until blended. Fold in grated chocolate. Put in angel food pan or 3 bread tins. Bake at 325 degrees for 45 to 50 minutes.

FROSTING:

2 c. milk
1/2 c. sugar
1/2 c. flour

Boil until thick; cool. Mix:

1/2 lb. butter
1/2 c. powdered sugar
1 tsp. vanilla

Beat with mixer until custard. Melt rest of chocolate. Cool. Mix all together and frost. Refrigerate.