1/2 c. shortening
1 c. sugar
1 tsp. vanilla
3 egg yolks
2 1/2 c. sifted cake flour
1/2 c. cocoa powder
1 1/2 tsp. baking soda
1 tsp. salt
1 1/3 c. cold water
3 egg whites
3/4 c. sugar
Sea Foam Frosting

Cream shortening and the 1 cup sugar until light. Add vanilla and egg yolks one at a time, beating well after each. Sift together flour, cocoa, soda and salt; to creamed mixture alternately with the water, beating after each addition.

Beat egg whites to soft peaks; gradually add the 3/4 cup sugar, beating to stiff peaks. Fold into batter; blend sugar, beating to stiff peaks. Fold into batter; blend well. Turn into 2 greased and lightly floured 8" x 1 1/2" round layer pans. Bake at 350 degrees for 35 to 40 minutes. Frost with Sea Foam Frosting. To decorate, melt 1 (1 oz.) square unsweetened chocolate with 1/2 teaspoon shortening and drizzle around edge of frosted cake, if desired.

SEA FOAM FROSTING:

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

Place all ingredients except vanilla in top of double boiler (do not place over water); beat 1/2 minute at low speed with electric mixer. Place over, but not touching, boiling water. Cook, beating constantly, to stiff peaks, about 7 minutes (do not over cook). Remove from water. Beat in vanilla.