Chocolate Dobash Cake

• 3 eggs, separated
• 1 1/2 c. sugar
• 1 1/2 c. flour
• 3/4 tsp. baking soda
• 3/4 tsp. salt
• 1/3 c. cocoa
• 1/3 c. salad oil (Wesson)
• 1 c. milk

Beat egg whites until frothy. Gradually beat in 1/2 c. sugar. Beat until stiff. In another bowl, sift dry ingredients together. Make a well in the flour mixture; add salad oil and half of milk. Beat until well blended, medium speed on mixer or 150 vigorous strokes by hand. Add remaining milk and egg yolks. Beat until smooth. Fold in meringue. Pour into 2 wax paper lined 8 inch layer pans. Bake. Temperature: 350 degrees F. Time: 30 to 35 minutes. Cool. Slice each layer in half to make 4 layers. Frost with Chocolate Dobash Frosting.