Preheat Oven 3500
Grease and flour;
Two 8''or 9 X 1 ½'' layer pans or 13'' X 9'' oblong pan
Sift together into bowl;
1 ¾ cup sifted cake flour
1 cup sugar
¾ teaspoon baking soda
1 teaspoon salt
Add;
1/3 cup cooking oil (salad oil)
½ cup buttermilk
Beat 1 minute.
Add;
Another ½ cup buttermilk
2 egg yolks
2 squares unsweetened chocolate (2 oz.), melted
Beat 1 more minute.
Fold in very stiff meringue of;
2 egg whites
½ cup sugar
Pour into prepared bans. Bake 8'' layers 30 to 35 minutes or until cake tests done. Bake 9'' layers 25 to 30 minutes or until cake tests done. Bake oblong 40 to 45 minutes or until cake tests done. Cool. Frost with Cocoa Fluff Topping (recipe listed below).
Cocoa Fluff Topping
Mix in chilled bowl;
2 cups chilled whipping cream (heavy cream)
1 cup sifted confectioners' sugar
½ cup cocoa
Beat until stiff. Spread Cocoa Fluff Topping between layers and over top and sides of cake. There is enough Cocoa Fluff Topping to split the cakes in half crosswise to make 4 layers.
