2 c. flour
1 1/2 c. sugar
3 tsp. baking powder
1 tsp. salt
1/2 c. Wesson oil
7 egg yolks (lg.)
3/4 c. cold water
2 tsp. vanilla
1/2 tsp. cream of tartar
1 c. egg whites (7 lg.)

Mix the first 4 ingredients together. Make a well and add Wesson oil, egg yolks, water, and vanilla. Beat until smooth on medium speed for 1 minute.

Add cream of tartar to egg whites in large, clean mixing bowl. Beat with clean rotary beater until whites form very stiff peaks on high speed. Do not underbeat.

Pour egg yolk mixture gradually over beaten egg whites. Gently folding with rubber spatula just until blended. Do not stir.

Pour immediately into ungreased tube pan that the bottom comes out. Bake in 350 degree oven for 50-55 minutes or until top springs back when lightly touched. Turn pan upside down, placing tube over neck of funnel or bottle; let hang until cold. With knife, cut around edges and center of pan. turn out on plate and cut under the bottom of pan. Frost with following frosting.

CREAM CHEESE FROSTING:

1 (8 oz.) pkg. cream cheese
1 stick butter
1 box powdered sugar
1 tsp. vanilla

Have cream cheese and butter at room temperature. Beat until well blended and creamy. Add powdered sugar and vanilla; mix and beat until creamy.