• 2 eggs, separated
• 1/2 cup sugar
• 2 1/4 cups sifted cake flour
• 1 cup sugar
• 3 tsp baking powder
• 1 tsp. salt
• 1/3 cup salad oil
• 1 cup milk
• 1 1/2 tsp. vanilla

Cream Filling

• 1/3 cup sugar
• 3 Tbsp. flour
• 1/4 tsp. salt
• 1 1/4 cups milk
• 1 beaten egg
• 1 Tbsp. butter
• 1 tsp. vanilla

Chocolate Glaze 

• 1 1/2 1-ounce squares unsweetened chocolate
• 2 Tbsp. butter
• 1 1/2 cups sifted powdered sugar
• 1 tsp. vanilla
• 3 Tbsp. boiling water
• 2-3 tsp. water 

Directions

Cake: 
Beat egg whites until soft peaks form. Gradually add 1/2 cup sugar, beating until very stiff peaks form. Sift together remaining dry ingredients into another bowl. Add oil, 1/2 cup of milk, and vanilla. Beat 1 minute at medium. Add remaining milk and egg yolks. Beat 1 minute and scrape bowl. Gently fold egg white mixture in. Bake in greased and lightly floured 9-inch cake pans in moderate oven (350F) for about 20 minutes or till done. Cool 10 minutes and remove from pans. Cool completely. Slice cake in half, fill with cream filling, place top on cake and Glaze with chocolate. Chill before cutting.

Filling:
In saucepan, combine sugar, flour, and salt. Gradually add milk and mix well. Cook over medium heat til mixture thickens and boils, stirring constantly. Cook and stir 2 more minutes. Very gradually add the hot mixture into the egg and then return to saucepan. Cook and stir until mixture just boils again. Stir in butter and vanilla.

Cover with waxed paper and cool. 

Glaze:
Melt chocolate and butter over low heat, stirring constantly. Remove from heat. Stir in powdered sugar and vanilla thick and lumpy. Blend in 3 Tbsp. boiling water. Add additional water 1 tsp. at a time to form medium glaze of pouring consistency. Pour quickly over top of cake and spread evenly over top and sides.