1 1/2 c. Pillsbury's best all-purpose or unbleached flour
1 1/4 c. sugar
1/2 c. unsweetened cocoa
1 1/4 tsp. baking soda
1 tsp. salt
1 c. buttermilk
2/3 c. oil
1 tsp. vanilla
2 eggs

Heat oven to 350 degrees. Grease (not oil) and lightly flour bottoms only of two 8 inch round cake pans. In large bowl, blend all ingredients at low speed until moistened. Beat 3 minutes at medium speed. Pour batter into prepared pans. Bake at 350 degrees for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans. Cool completely. Frost with White Cloud Frosting.

WHITE CLOUD FROSTING:

2 eggs
1/4 tsp. salt
1/4 c. sugar
3/4 c. light corn syrup
1 1/2 tsp. vanilla

In small bowl, beat egg whites and salt until foamy. Gradually add sugar, continuously beating until soft peaks form. In small saucepan, heat corn syrup just to boiling. Pour in, then stream over egg whites continuing to beat until frosting is stiff. Beat in vanilla. Spread on cooled cake.