1 pt. whipping cream
1/3 c. Dutch Process cocoa
2/3 c. sifted confectioners' sugar
1 tsp. vanilla
1 (10 inch) tube spongecake

Whip cream until it stands in peaks. Combine cocoa and sugar. Beat into whipping cream. Add vanilla before last final strokes. Cut sponge cake horizontally into 2 layers. Frost top and sides with remaining whipped cream. Refrigerate until served.