Lovelight Chocolate Chiffon Cake

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1/2 c. buttermilk (or milk with vinegar or lemon juice added)

1 3/4 c. flour

1 c. sugar

3/4 tsp. soda

1 tsp. salt

1/3 c. oil

1/2 c. buttermilk

2 egg yolks

2 egg whites

1/2 c. sugar

2 sq. bitter chocolate, melted

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Sift together flour, 1 c. sugar, soda and salt. Add oil and 1/2 cup buttermilk.

Beat 1 minute. Add the other 1/2 cup buttermilk, egg yolks and chocolate.

Beat 1 more minute. Fold in very stiff meringue of 2 egg whites and 1/2 cup sugar.

Bake in greased and floured pans at 350 degrees.

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Bake in 8-inch layers for 30 to 35 minutes, 9-inch layers 25 to 30 minutes

or 13 x 9 x 2-inch pan for 40 to 45 minutes.

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FROSTING: Beat about 1/2 cup instant cocoa (more or

less to taste) into 1 pint whipping cream, while whipping.

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