1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
2 eggs
1/2 cup milk
2 tablespoons vegetable oil
1 cup chocolate syrup
2 egg whites
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch pan. In a large bowl, cream together the flour, baking powder, baking soda and eggs until smooth. Beat in the milk, oil, chocolate syrup and egg whites. Stir in the chocolate syrup and egg whites. Spread batter into prepared pan.
Bake in preheated oven for 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
While still warm, place the cake in a 9x13 inch baking pan. Bake for five minutes in the preheated oven. Cool completely, and cut into squares. Cut into squares and serve hot.
To make the icing: In a large bowl, cream together the chocolate syrup, egg whites and vanilla. Beat in the milk and cup cream. Beat in the remaining 2/3 cup cream until light and fluffy. Beat into the cooled cake batter. Top with chocolate icing and chocolate popcorn.