Dream Cake
Preheat oven to 325 F
7 egg whites
1/4 tsp. cream or tartar
Stir until smooth:
3/4 cup boiling water
1/2 cup cocoa
2 cups sifted flour
1-3/4 cups sugar
3 tsp. baking powder
1 tsp. salt
Make a well and add in order:
1/2 cup Wesson Oil
7 unbeaten egg yolks
the cocoa mixture
1 tsp. vanilla
1 tsp. red coloring if desired
Beat until smooth with spoon
Beat eggs whites with cream of tartar until very stiff. Pour egg mixture gradually over beaten egg whites folding in with a spatular. Bake in preheated oven for 55 minutes then 10 to 15 minutes in 350 F.
After the cake has cooled or cold preferably turn cake upside down and with a long sharp knife slice the cake Into 1/2 Inch slices making the slices in a ring. Put first slice on a platter and frost with sweetened whipped cream. Continue to cut, frost and rearrange till the cake is whole again. Frost the cake with whipped cream and chill thoroughly until ready to serve. This is a good cake for a large gathering as it is very large and it takes about four bottles of avoset to finish the cake. It would be advisable to make a smaller recipe if a smaller cake is desired. Very good since it can be made in advance and kept In the refrigerator. If desired garnish top and sides with slivered milk chocolate.
