Heat oven to
350F (175C). Grease and flour two 8-inch (20.5-cm) round layer cake pans
at least 1 1/2 inches (3.75-cm) deep. Beat egg whites until foamy. Add
the 1/2 cup sugar, 1 tbsp at a time and beat well after each addition.
Continue beating until stiff and glossy. Sift flour, 1 cup sugar, baking
soda and salt into a large mixing bowl. Add oil and half the buttermilk
or soured milk. Beat 1 minute (medium speed on the mixer or 150 strokes
by hand). Add remaining milk, egg yolks and chocolate and beat 1 minute
more. Fold in egg white mixture. Pour into prepared pans and bake about
30 minutes or until tops spring back when touched lightly. Turn out on
racks to cool. Split each layer into 2 thin layers. Put
Grasshopper Cream between the layers and on the top and sides. Chill
until serving time. (This can be done several hours ahead of time). Cut
in large wedges to serve.
