Preheat oven to 350F. 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 2 greased and floured cake pans and bake in a moderate oven (350F) 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.
In a small In a 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.
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.
Cajun Country -- New Iberia, Louisiana