Instructions: Preheat oven to 350 F. Sift together into a large bowl the flour, 1 cup of sugar and baking powder. Add the salad oil, half cup of milk and cognac. Beat until smooth. Add the remaining milk and egg yolks, beating until smooth. In a medium bowl, beat the egg whites until frothy. Gradually beat in the half-cup sugar until a glossy stiff meringue results. Fold the meringue carefully into the batter. Pour into two greased and floured cake pans and bake in a moderate oven (350 F) for about 30 minutes or until cake tester comes out clean in center of layers. Remove from oven and turn out on a rack to cool.

Orange Filling:
In a small saucepan, combine the sugar and flour. Blend in the orange juice and water, Cook over medium heat, stirring constantly until mixture thickens about 10-15 minutes. Remove from heat and add egg yolk, cognac and margarine. Blend. Return to moderate heat and cook 2 minutes longer, stirring constantly. Cool thoroughly before using as cake filling.

Cognac Frosting:
In a large bowl, beat the egg whites. Blend in melted margarine and cognac. Blend in Melted chocolate. Add sugar, one-half cup at a time, alternating with cream for desired spreading consistency. Spread orange filling over bottom layer of cake. Top with second layer. Frost top and sides with cognac frosting.

Serves 10.

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