2/3 c. soft butter
1 3/4 c. sugar
2 eggs
1 tsp. vanilla
2 1/2 (1 oz.) sq. unsweetened chocolate, melted and cooled
2 1/2 c. sifted cake flour
1 1/4 tsp. baking soda
1/2 tsp. salt
1 1/4 c. ice water

Cream together butter, sugar, eggs and vanilla until fluffy. Blend in chocolate. Sift flour with soda and salt, add to creamed mixture alternately with ice water; beat after each addition. Bake in 2 paper lined 9 x 1 1/2 inch round pans in 350 degree oven 30 to 35 minutes. Frost cooled cake with seven minute frosting.

SEVEN MINUTE FROSTING:

2 egg whites
3/4 c. sugar
1/3 c. light Karo syrup
2 tbsp. water
1/4 tsp. cream of tartar
1/4 tsp. salt
1 tsp. vanilla

Combine egg whites, 3/4 cup sugar, 1/3 cup light Karo syrup, 2 tbsp. water, 1/4 tsp. cream of tartar, 1/4 tsp. salt. Cook over rapidly boiling water until mixture stands in peaks (about 7 minutes). Beat with electric mixer all this time. Add vanilla after removing from heat.

SHADOW ICING:

1 sq. (1 oz.) unsweetened chocolate
1/2 tsp. shortening

Melt one 1 oz. square unsweetened chocolate with 1/2 tsp. shortening. Pour chocolate from tip of a teaspoon in a steady stream around edge of frosted cake, letting chocolate run down sides of cake.