1 1/2 sq. chocolate, coarsely grated
1 c. plus 2 tbsp. flour (don't pack)
3/4 c. plus 2 tbsp. sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 c. Wesson oil
2 unbeaten egg yolks
3/8 c. cold water (1/4 plus 2 tbsp.)
1 tsp. vanilla
4 egg whites
1/4 tsp. cream of tartar

FROSTING:

Cream 2 tablespoons butter and at least 1 cup of confectioners sugar. Vanilla. After frosting, put cake in refrigerator for a while. Then melt over hot water 1 1/2 square chocolate (I use 1 square) with 1/4 teaspoon Wesson oil and drip over frosted cake. Put back in refrigerator.