2 c. sifted cake flour
1/4 tsp. baking soda
1 tsp. salt
1 2/3 c. sugar
3 sq. unsweetened chocolate, melted
2 tsp. double acting baking powder
3 eggs
1 c. milk
1 tsp. vanilla

Sift flour once, measure. Add baking powder, soda and salt. Sift together 3 times. Cream butter. Add sugar gradually and cream together until light and fluffy. Add eggs, one at a time, beating well after each addition; blend in chocolate. Add flour alternately with milk, blend in vanilla. Turn batter into 2 deep 9 inch layer pans. Bake at 350 degrees for 30 minutes.

ORANGE FROSTING FOR CAKE:

2 c. sugar
1/2 c. orange juice
1 tsp. vinegar
3/4 tsp. grated orange rind, optional
1/2 c. water
Dash salt
2 egg whites
6 drops almond extract

Combine sugar, water, orange juice, salt and vinegar in saucepan. Cook and stir over medium heat until clear, then cook without stirring until syrup spins a long thread when dropped from tip of spoon (240 degrees on candy thermometer).

Beat egg whites until soft peak forms. Add syrup in thin stream, beating constantly until frosting will stand in stiff peaks.