---------- Recipe via Meal-Master (tm) v8.04
  Categories: Cakes, Icings
       Yield: 10 Servings
       2    Eggs; separated
   1 1/2 c  Sugar; divided
   1 3/4 c  Cake flour; sifted
     3/4 ts Baking soda
       1 ts Salt
     1/3 c  Vegetable oil
       1 c  Buttermilk; divided
       2 oz Unsweetened chocolate;melted
 ------------------WHITE MOUNTAIN FROSTING------------------
       2    Egg whites
     1/2 c  Granulated sugar
       2 tb Water
     1/4 c  Light corn syrup
       1 ts Vanilla
   1. To prepare the cake: Preheat oven to 350 degrees.
   Grease and flour two 9-inch cake pans; set aside.
   2. In a large mixing bowl, beat egg whites until
   frothy, about 2 minutes. Gradually add 1/2 cup sugar
   and continue beating until whites hold stiff peaks
   when the beaters are lifted, about 5 minutes. Set
   3. In another large mixing bowl, sift together cake
   flour, remaining 1 cup sugar and the baking soda and
   salt. Add oil and 1/2 cup buttermilk; beat for 1
   minute, costantly scraping down the sides and bottom
   of the bowl. Add remaining 1/2 cup buttermilk, the egg
   yolks and melted chocolate. Beat 1 minute longer.
   4. Gently fold the reserved meringue into the
   flour-buttermilk mixture until combined (do not
   overmix). Pour batter into prepared pans.
   5. Bake at 350 degrees until a wooden toothpick
   iserted in the center of the cake comes out clean,
   about 25 to 30 minutes.
   6. Remove pans to wire cooling racks and let cake cool
   in pans for 10 minutes. Remove cake from pans and cool
   completely on racks.
   7. To make the frosting: In a medium mixing bowl, beat
   egg whites until stiff enough to hold a point when the
   beaters are lifted, about
         4    minutes.
   8. Combine sugar, water and corn syrup in a
   medium-sized, heavy-bottomed saucepan. Cover and bring
   to a rolling boil over high heat. Uncover, and cook
   until the mixture measures 242 degrees on a candy
   9. In a thin stream, slowly pour hot sugar syrup into
   the beaten egg whites. Continue beating until stiff
   peaks form when the beaters are lifted. Stir in
   10. Frost cake and serve.
   Source: a 1956 Betty Crocker recipe printed in the
   Chicago Sun Times, November 6, 1996