3 eggs, separated
1 1/2 c. sugar
1 3/4 c. flour
3/4 tsp. baking soda
3/4 tsp. salt
1 tsp. baking powder
1 tsp. vanilla
1/3 c. liquid oil
1 c. buttermilk
2 squares unsweetened chocolate

Beat egg whites until stiff adding 1/2 cup of the sugar. In another bowl, sift flour, remaining sugar, soda, salt, baking powder and vanilla. Add oil, half buttermilk and beat one minute. Add remaining buttermilk, egg yolks and melted chocolate. Beat one minute. Fold in egg whites. Bake in two pans at 350 degrees until done.

MAGIC FROSTING:

1 c. sugar
1/4 tsp. salt
1/4 tsp. cream of tartar
5 tbsp. cold water
2 egg whites
1 tsp. vanilla

Mix sugar, salt, cream of tartar and water. Stir, bring to boil (full rolling) over moderate heat. Place 2 egg whites in the small mixer bowl. Do not beat until syrup is cooked. Pour syrup slowly over the egg whites while beating at high speed until all the syrup has been added. Reduce speed to medium, add vanilla and beat the mixture until it is of spreading consistency. Makes enough for two layers.