3/4 c. shortening
1 3/4 c. sugar
3 beaten egg yolks
2 sq. melted chocolate
2 c. sifted cake flour
1 tsp. baking soda
1 tsp. cream of tartar
1 c. cold water
3 stiffly beaten egg whites

Cream shortening, gradually add sugar and continue creaming until very light. Beat in egg yolks and melted chocolate. Sift together dry ingredients and add alternately with portions of the water. When well blended, fold in stiffly beaten egg whites. Pour into 2 paper lined 9 inch layer pans. Bake at 375 degrees for 25-30 minutes or until done.

CHOCOLATE FROSTING:

3 sq. chocolate
1 1/2 c. sifted powdered sugar
2 1/2 tbsp. hot water
3 egg yolks
4 tbsp. soft butter

Melt chocolate over low heat. Remove from heat and add sifted powdered sugar and hot water; blend well. Add egg yolks, one at a time, beating thoroughly after each addition. Add butter a tablespoon at a time, beating thoroughly. Spread on cake.