#1:

2 c. sifted flour
1 3/4 c. sugar
3 tsp. baking powder
1 tsp. salt

#2:

1/2 c. oil
7 egg yolks
3/4 c. water
2 tsp. vanilla

7 egg whites
1/2 tsp. cream of tartar
3/4 c. "JimmiesK" (chocolate sprinkles)
Custard Frosting (see below)

Put ingredients #1 in large bowl. Make a well and add ingredients #2 in order. Mix well with a spoon.

In another bowl, whip egg whites and cream of tartar until stiff. Fold these two mixtures together with the jimmies. Bake at 325 degrees in an ungreased angel food pan for 55 minutes, then at 350 degrees for 10-15 minutes. Cool upside down. Slice in half to frost middle layer (chocolate filling).

CUSTARD FROSTING:

Reserve 1/3 of the filling.

2 c. milk
1/3 c. cornstarch
1 egg
1/3 c. sugar
1 tsp. vanilla

Beat and microwave at 70% power for 8 1/2 minutes (starts to thicken), stirring at times. Beat and cool thoroughly. Beat 1/2 lb. butter and 1 cup powdered sugar together. Add cooled custard mixture, beat and frost cake. Sprinkle with extra jimmies. Store cake in refrigerator. For chocolate frosting in middle, add about 1 tablespoon cocoa to 1/3 of frosting.