| 1 | To prepare the cake: preheat oven to 350 degrees. |
| 2 | Grease and flour two 9-inch cake pans; set aside. |
| 3 | In a large mixing bowl, beat egg whites until frothy, about 2 minutes. |
| 4 | Gradually add ?cup sugar and continue beating until whites hold stiff peaks when the beaters are lifted, about 5 minutes. |
| 5 | Set aside. |
| 6 | In another large mixing bowl, sift together cake flour, remaining 1 cup sugar and the baking soda and salt. |
| 7 | Add oil and ?cup buttermilk; beat for 1 minute, costantly scraping down the sides and bottom of the bowl. |
| 8 | Add remaining ?cup buttermilk, the egg yolks and melted chocolate. |
| 9 | Beat 1 minute longer. |
| 10 | Gently fold the reserved meringue into the flour-buttermilk mixture until combined (do not overmix). |
| 11 | Pour batter into prepared pans. |
| 12 | Bake at 350 degrees until a wooden toothpick iserted in the center of the cake comes out clean, about 25 to 30 minutes. |
| 13 | Remove pans to wire cooling racks and let cake cool in pans for 10 minutes. |
| 14 | Remove cake from pans and cool completely on racks. |
| 15 | 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. |
| 16 | Combine sugar, water and corn syrup in a medium-sized, heavy-bottomed saucepan. |
| 17 | Cover and bring to a rolling boil over high heat. |
| 18 | Uncover, and cook until the mixture measures 242 degrees on a candy thermometer. |
| 19 | In a thin stream, slowly pour hot sugar syrup into the beaten egg whites. |
| 20 | Continue beating until stiff peaks form when the beaters are lifted. |
| 21 | Stir in vanilla. |
| 22 | 10. |
| 23 | Frost cake and serve. |
