2 eggs, separated
1 1/2 c. sugar
2 1/4 c. cake flour
3 tsp. baking powder
1 tsp. salt
1/3 c. vegetable oil
1 c. milk
1 1/2 tsp. flavoring

Heat oven to 350 degrees. Grease and flour 2 layer pans, 8" or 9" by 1 1/2". Beat egg whites until frothy. Gradually beat in 1/2 cup of the sugar. Continue beating until very stiff and glossy. Set meringue aside.

Sift flour, remaining sugar, baking powder, and salt in another bowl. Add oil, half of the milk and flavoring. Beat one minute at medium speed on mixer or 150 strokes by hand. Scrape sides and bottom of bowl constantly. Add remaining milk and egg yolks. Beat one more minute, scraping bowl frequently. Fold in meringue, pour into pans. Bake layers 30 to 35 minutes. Cool. Split layers and spread with filling.

CREAM FILLING:

1/4 c. sugar
1 tbsp. cornstarch
1/4 tsp. salt
1 tsp. vanilla
1 c. milk
1 egg yolk, slightly beaten
1 tbsp. butter

Mix sugar, cornstarch and salt in saucepan. Gradually stir in milk. Bring to a boil over medium heat, stirring constantly. Boil one minute. Remove from heat. Stir at least half of hot mixture into egg yolk. Blend into remaining mixture. Boil one minute more. Remove from heat. Blend in butter and vanilla. Cool, stirring occasionally. Makes enough for one layer.

THIN CHOCOLATE ICING:

1 square unsweetened chocolate (1 oz.)
1 c. sifted powdered sugar
1 tsp. butter
2 tbsp. boiling water

Melt chocolate and butter together over hot water. Remove from heat. Blend in sugar and water. Beat until smooth but not stiff. Drizzle over top of cake.