3/4 c. cocoa
1 3/4 c. sugar
4 eggs
1/2 c. milk
1/2 c. butter
2 c. sifted flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. commercial sour cream
1 tsp. vanilla

Cook cocoa, 3/4 cup sugar, 1 egg yolk and milk in a saucepan over low heat until thick, stirring constantly. Cool. Cream butter until soft, gradually add rest of sugar, beating well. Add 1 whole egg and 2 egg yolks and mix until well blended. Stir in sifted dry ingredients alternately with sour cream. Add vanilla and cocoa mixture. Fold in egg whites which have been beaten stiff but not dry.

Grease and line with wax paper three 8 inch cake pans, or use 3 1/2 cups batter for 10 inch pan, 5 3/4 cups for 12 inch pan. Bake 8 inch pans 30 to 35 minutes at 350 degrees. Bake 10 inch and 12 inch pans 10 to 15 minutes longer at 250 degrees. Cool and frost.

GLOSSY CHOCOLATE FROSTING:

6 oz. (sqs.) unsweetened chocolate
1 1/2 c. sifted powdered sugar
5 tbsp. hot water
1 1/2 c. powdered sugar
6 egg yolks
1/2 c. soft butter

Melt chocolate and add 1 1/2 cups powdered sugar and the water; beat well. Add the additional sugar. Gradually beat in egg yolks. When smooth and blended, beat in the butter.