3/4 cup firmly packed light brown sugar

1/2 cup butter or margarine, softened

3 ounces unsweetened chocolate, melted

3 egg yolks, beaten slightly

1/4 cup water

1 teaspoon vanilla extract

2 cups sifted cake flour

1/2 teaspoon salt

1 teaspoon baking soda

1 cup milk

3 egg whites, stiffly beaten

 

Creams sugars and butter together.  Add melted chocolate. Add water and extract to beaten egg yolks and blend.  Gradually add yolk mixture to chocolate mixture; beat until light and fluffy.  Sift together flour, salt, and baking soda.  Alternately add flour mixture and milk, blending well after each addition, beginning and ending with flour mixture.  Beat egg whites until stiff, but not dry; fold into batter.

 

Turn into two greased and floured 9-inch round cake pans or one greased and floured 13x9x2-inch pan.  Bake in moderate oven (350 deg.) about 30-35 minutes, or until cake springs back when touched lightly.  Turn out on cooling rack.