4 eggs, separated
2 cups sugar
1 tsp. vanilla extract
3/4 cup oil
1 cup orange juice (preferred) or water or milk
2 cups flour
3 tsp. baking powder
1/4 tsp. salt
2 (1 oz. each) squares semi-sweet chocolate, melted
2 tbsp. butter, melted

Beat egg yolks with sugar and vanilla until light. Beat in oil. Combine dry ingredients and add to the mixture alternating with the orange juice. Beat egg whites until stiff. Fold into batter. Remove 1/2 of batter and fold in butter/chocolate (melted together and cooled). Pour batters (alternating chocolate and vanilla) into a lightly greased tube pan. Cut through with a knife to swirl.

Bake at 350°F for 1 hour and 10 minutes (until toothpick is dry).

Cool completely. Cut in half (into two layers). Frost middle, then place top back on, and frost outside. Keep refrigerated.

Chocolate Whipped Cream Frosting:

1 pint whipping cream
1 cup confectioners' sugar
1/2 cup cocoa powder

Whip cream to soft peak stage. Add confectioners' sugar and cocoa (slowly) and continue beating until whipped.