3 egg whites
3/4 c. sugar
1/2 c. shortening
1/4 tsp. salt
1 c. sugar
1 tsp. vanilla
1/2 c. cocoa
1/3 c. hot water
1 c. cold water
2 1/2 c. sifted flour
1 1/3 tsp. baking soda
1/4 c. warm water

Beat egg whites and 3/4 cup sugar until fluffy and set aside. Cream shortening, salt, 1 cup sugar and vanilla. Set aside. Make a paste of cocoa and hot water and add to creamed mixture; stir until lightly blended. Add cold water and flour alternately to creamed mixture. Fold in egg white mixture. Add soda dissolved in warm water, and fold in gently with a wire whisk. Pour into a lightly greased 9 x 13 inch cake pan, and bake 35 to 40 minutes at 350 degrees. (You'll need 35 to 40 minutes to clean up all those bowls!!) Frost with a nice buttercream frosting - preferably chocolate or with the frosting below.

MOCK WHIPPED CREAM FROSTING FROM NORWAY:

1 egg
1 c. milk
1/2 c. sugar
2 tbsp. cornstarch
1/4 tsp. salt
1 tsp. vanilla
1/2 c. shortening (if this were being made in a real Norwegian kitchen, that shortening would probably be butter - maybe you could try it - or butter.)
5 heaping tbsp. powdered sugar

In double boiler, beat the egg, milk, sugar, cornstarch and salt. Cook over water until thick; add vanilla and cool. Cover until set, but not hard. Beat together the shortening and powdered sugar. Add to the egg mixture and beat until smooth. Good on chocolate cake.