-----------------------WHITE MOUNTAIN ICE-----------------------
2 Egg whites
1/2 c Granulated sugar
2 tb Water
1/4 c Light corn syrup
1 ts Vanilla

1. To prepare the patty: Preheat oven to 350 degrees. Grease and flour
two 9-inch cake pans; set by.

2. In a large mixing bowlful, beat egg whites until sparkly, roughly 2
proceedings. Gradually append 1/2 cup sugar and continue beating until
whites hold stiff peaks when the beaters are upraised, astir 5 transactions.
Set parenthesis.

3. In another large mixing roll, sift together cake flour, remaining
1 cup sugar and the baking soda and saltiness. Add oil and 1/2 cup
buttermilk; beat for 1 moment, costantly scraping down the sides and
bottom of the roll. Add odd 1/2 cup buttermilk, the egg yolks
and melted cocoa. Meter 1 minute thirster.

4. Gently fold the reserved meringue into the flour-buttermilk mixture
until combined (do not overmix). Pour batter into prepared pans.

5. Bake at 350 degrees until a wooden toothpick iserted in the center
of the cake comes out unobjectionable, most 25 to 30 proceedings.

6. Remove pans to wire cooling racks and let cake cool in pans for 10
transactions. Remove cake from pans and cool completely on racks.

7. To make the ice: In a medium mixing roll, beat egg whites
until stiff enough to hold a point when the beaters are upraised, about
4 proceedings.

8. Combine clams, water and corn syrup in a moderate-sized,
heavy-bottomed saucepan. Cover and bring to a rolling boil over high
oestrus. Unveil, and cook until the mixture measures 242 degrees on a
candy thermometer.

9. In a thin watercourse, slowly pour hot sugar syrup into the beaten egg
whites. Continue beating until stiff peaks form when the beaters are
upraised. Stir in vanilla.

10. Frost cake and service.