1 c. butter
2 c. sugar
3 1/2 sqs. chocolate (dissolve in 2-3 tbsp. water in a double boiler)
5 eggs, separated
1 c. buttermilk
2 1/2 c. flour, sifted
1/2 tsp. salt
1 tsp. baking soda, dissolved in 1 tbsp. of boiling water

Cream shortening and add sugar gradually while creaming. Add melted chocolate and mix well. Add egg yolks and beat mixture thoroughly. Sift flour with salt and add alternately with buttermilk. Stir in vanilla and dissolved soda. Fold in stiffly beaten egg whites.

Bake in a greased and floured 9 x 13 inch pan at 350 degrees for 1 hour. Remove from pan and cool on rack. Ice with chocolate icing. This cake stays moist - keeps well, in fact is better in 2-3 days after baking.