LUISE YBRIGHT'S SOUR CREAM CHOCOLATE CAKE

3 eggs, separated

1 cup heavy cream

2 tablespoons vinegar

1 1/2 cups sugar

1 3/4 cups cake flour

2 1/2 oz. unsweetened chocolate

1/2 cup hot water

1 teaspoon vanilla

1/4 teaspoon almond extract

1/2 teaspoon salt

1 teaspoon soda

Sift together salt, soda and flour. Mix cream and vinegar, let stand about 10 minutes. Chop chocolate and melt in hot water over low heat, stirring constantly, until thick. Let cool to room temperature. Chill bowl and beater and beat cream and egg yolks. Add sugar gradually, beating until thick. Add chocolate, vanilla and almond. Mix dry ingredients into cream mixture.

Beat egg whites until stiff; fold into batter. Pour into two 9-inch round pans. Bake at 350 degrees F. about 30 minutes. Do not overbake.