---------- Recipe via Meal-Master (tm) v8.05
       Title: Chocolate Cloud Cake/1953 Winner
  Categories: Cakes, Chocolate
       Yield: 8 servings
       5 oz Milk chocolate candy
     1/4 c  Water
     3/4 c  All-purpose flour
     1/2 ts Salt
       5    Eggs; separated
     2/3 c  Sugar
     1/2 ts Vanilla extract
            Chocolate fluff frosting:
            = * see note
   Senior winner in Cake Division of 1953 Pillsbury Bakeoff.
   Place milk chocolate and water in top of double boiler over
   simmering water; melt then stir until smooth. Cool.
   Sift together the flour and salt; set aside.  Beat egg
   whites until foamy. Add sugar gradually and beat until
   stiff peaks form; set aside.
   Beat egg yolks until thick and light; add vanilla and
   cooled chocolate mixture to yolks. Beat until well blended
   and thick.  Fold egg yolk mixture gently but thoroughly
   into egg whites then fold dry ingredients into whites. Pour
   batter into a 9-inch springform pan 3 inches deep that has
   been greased and lined iwth wax paper on bottom only.  Bake
   in preheated 350 degree oven for 45-50 minutes. Cool in pan
   for at least one hour.  Cut crosswise into two layers then
   frost cake. Chill one hour before serving. You may also use
   two 8-inch round pans and bake for 25-30 minutes or a
   9-inch tube pan for 45-50 minutes.
   Chocolate Fluff Frosting:  Melt 1 package (6 oz) of
   chocolate chips in 1/4 cup water in top of double boiler
   over boiling water.  Remove from heat and stir until
   smooth; cool. Boil 3/4 cup light corn syrup until it spins
   a thread (230f).  Add syrup slowly to 3 well beaten egg
   yolks, beating constanly.  Continue beating until stiff and
   creamy.  Blend in 1 cup soft butter or margarine, well
   creamed, and 2 teaspoons vanilla.  Beat until fluffy.