4 squares unsweetened chocolate, melted
1/2 c. (each) boiling water, oil
1/4 c. sugar
2 1/4 c. sifted cake flour
1 1/2 c. sugar
3 tsp. baking powder
1 tsp. (each) salt, vanilla
7 eggs, divided
3/4 c. cold water
1/2 tsp. cream of tartar

Blend chocolate, hot water and 1/4 cup sugar; cool. Sift dry ingredients, then make a well in the center; add oil, vanilla, egg-yolks and cold water; beat until smooth; stir in the chocolate mixture. In another bowl, beat egg-whites and cream of tartar to form stiff peaks. Pour chocolate mixture over egg-whites in a thin stream, gently folding to blend; turn batter into ungreased 10 inch tube pan. Bake 325 degrees for 1 hour, 5 minutes or until cake tests done; invert pan and cool thoroughly.

FILLING:

1 env. unflavored gelatin
1/4 c. cold water
1/3 c. white creme de cocao
1/2 c. creme de menthe
2 c. whipping cream

Dissolve gelatin in cold water, then heat together with 2 flavorings until dissolved; cool. Whip the cream; fold into gelatin mixture. Refrigerate 15 minutes. Split cooled cake into 3 layers. Spread filling between each layer and on top. Refrigerate until serving time.