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1
Beat egg whites until soft peaks form.
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2
Gradually add 1/2 cup sugar, beating until very stiff peaks form.
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3
Sift together remaining dry ingredients into another bowl.
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4
Add oil, half the milk and vanilla.
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5
Beat 1 minute at medium speed.
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6
Add remaining milk and egg yolks.
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7
Beat 1 minute, scrape bowl.
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8
Gently fold in egg whites.
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9
Bake in two greased 9x 1.5-inch round pans in 350F oven for 25 minutes.
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10
Cool 10 minutes and then remove from pans.
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11
Cool completely.
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12
Fill with cream filling.
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13
Frost with Chocolate Glaze.
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14
French Custard Filling: In saucepan, combine sugar, flour, cornstarch and salt.
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15
Gradually stir in milk.
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16
Cook and stir until mixture thickens and boils; cook and stir 2-3 minutes longer.
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17
Stir a little of hot mixture into egg yolk; return to hot mixture.
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18
Cook and stir until mixture just boils.
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19
Add vanilla; cool.
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20
Beat until smooth; fold in whipped cream.
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21
Chocolate Glaze: Melt chocolate and butter over low heat, stirring constantly.
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22
Remove from heat.
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23
Stir in confectioners' sugar and vanilla until crumbly.
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24
Blend in 3 tablespoons boiling water.
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25
Add enough water (about 2 teaspoons), a teaspoon at a time, to form medium glaze of pouring consistency.
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26
Pour quickly over top of cake; spread glaze evenly over top and sides.
