1 c. butter
2 c. sugar
5 eggs (leaving out 2 egg whites for icing)
3 c. flour
1 scant c. milk
2 tsp. baking powder
Vanilla

Cream butter and sugar, add beaten eggs, alternate flour and baking powder with milk. Add vanilla. Bake in 3 layer pans or 2 long shallow pans for 20 minutes in 350 degree oven. Use boiled 7-minute frosting below.

7-MINUTE CHOCOLATE ICING:

2 unbeaten egg whites
2 tsp. light Karo syrup or 1/4 tsp. cream of tartar
1/3 c. cold water
Dash salt
1 1/2 c. sugar
1 tsp. vanilla

Place all ingredients except vanilla in top of double boiler (don't place over boiling water yet). Beat 1/2 minute at low speed on electric mixer to blend. Place over boiling water, but not touching water. Cook, beating constantly, until frosting forms stiff peaks (about 7 minutes - don't overcook). Remove from boiling water. Add vanilla, beat until spreading consistency, about 2 minutes. Fold in 2 (1 ounce) squares unsweetened chocolate, melted and cooled, just before frosting cake.