12 eggs, separated
1 1/2 c. sugar
1 tbsp. vanilla
1 tsp. lemon, orange, or almond extract
1 1/2 c. flour
2 tsp. baking powder

ICING:

1 lb. sweet butter
1 lb. confectioners sugar
2 sq. unsweetened chocolate, melted
1 tbsp. vanilla

With electric beater, beat egg yolks with sugar until thick and very light in color. Add flavorings. Sift together flour and baking powder and mix in half. Set aside. Beat egg whites until stiff and dry. Stir 1/3 of them into yolk mixture, sprinkle with handful of flour, fold in with more egg whites. Continue until all flour and egg whites are used. Grease cake pans (upside down). Spoon batter about 1/3 inch thick evenly. Bake at 375 degrees for 8 minutes. Have ready about 10-11 sheets wax paper dusted with powdered sugar. Remove with long knife and flip on papers. Cream butter and beat with remaining ingredients. Frost and keep in refrigerator.