Instructions: Sift flour, soda and salt together. Heat chocolate and milk in top of double boiler until chocolate melts. Add brown sugar and beat until smooth. Cool and add vanilla. Cream shortening with granulated sugar until fluffy. Add eggs one at a time, beating thoroughly after each is added. Add sifted dry ingredients and cooled chocolate mixture alternately in small amounts, beating well after each addition. Pour into greased two 9 inch pans and bake in moderate oven 350 F 30 to 35 minutes.

Icing:
Combine sugar, water and cream of tartar. Cook syrup without stirring to 238 F or until a small amount forms a soft ball when dropped into cold water.

Pour 1/3 of the syrup in a fine stream over stiffly beaten egg whites, while beating constantly. Cook remainder of syrup to 248 F. Remove from heat and pour 1/2 of the remaining syrup in a fine stream into the mixture while beating constantly. cook remaining syrup to 268 F or the hard ball stage. Remove from heat and pour the last of the syrup in a fine stream into the icing, beating thoroughly. Add vanilla and beat mixture until thick enough to spread. Will cover tops and sides of 2 (9 inch) layers. Sprinkle tops and sides with flaked coconut if desired.

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