Preheat oven to Fahrenheit 350°
Heat water over low heat with chocolate and stir until melted
Set aside
In a large mixing bowl cream together butter, oil and sugar
Add vanilla, egg yolks and evaporated milk
Mix until fluffy
Add melted chocolate and continue to beat until super light and airy
Gently stir in flour, baking soda, and salt
In a clean separate bowl, whip egg whites until stiff peaks
Fold whites into batter
Pour into two 9” prepared pans
Bake at Fahrenheit 350° for 25-35 minutes until cake springs back to the touch
Invert cakes and cool on wire rack