1 pkg. sweet cooking chocolate
1/2 c. boiling water
2 c. sugar
4 egg yolks (unbeaten)
1 1/2 c. sifted cake flour
1 tsp. baking soda
1 c. buttermilk
4 egg whites, beaten stiffly
1 c. butter
1 tsp. vanilla
1/2 tsp. salt

Melt chocolate in 1/2 cup boiling water. Cool. Cream butter and sugar until fluffy. Add egg yolks (1 at a time) beating after each. Add vanilla and melted chocolate. Beat until blended. Sift flour with soda and salt.

Add dry ingredients alternately with buttermilk. Beat after each addition until smooth. Fold in egg whites. Pour batter into 3 layer pans, greased and floured. Bake at 350 degrees for 35 to 40 minutes. Ice with Satiny Beige Icing.

SATINY BEIGE ICING:

3/4 c. brown sugar (packed)
3 tbsp. water
1/3 c. light corn syrup
1/3 c. egg whites
1 1/2 tsp. vanilla
1 tsp. almond extract

Combine sugar, water, syrup in saucepan. Boil rapidly until syrup springs 6 to 8 inch thread. While syrup is cooking beat egg whites until stiff enough to hold a peak.

Pour hot syrup slowly in a thin stream into egg whites, beating constantly. Add flavorings - beat until icing holds shape. I double this recipe for a large 3 layer cake.