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5 eggs, separated
1 cup butter
1-1/2 cups cake flour
1 cup buttermilk
1 teaspoon salt
2-1/4 cups sugar
2 teaspoons baking soda
4 teaspoons cocoa
Beat egg whites until stiff; set aside. Cream shortening and sugar; add egg yolks and beat until smooth. Sift dry ingredients together; add alternately with buttermilk, beginning and ending with dry ingredients. Fold in egg whites. Bake at 325 deg. for 20 to 25 minutes in three greased and floured cake pans. Cool before icing.
Icing
2 cups sugar
1 cup cream
1/2 cup butter
1 teaspoon vanilla
Mix all ingredients together except vanilla. Cook to soft ball stage. Remove from heat and add vanilla. Cool and beat until smooth. Ice cooled cake.
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