2 c. sifted flour
1 3/4 c. sugar
3 tsp. baking powder
1 tsp. salt
1/2 c. salad oil (Crisco butter flavor oil recommended)
7 unbeaten egg yolks
3/4 c. cold water
2 tsp. vanilla
1 c. egg whites (7-8)
1/2 tsp. cream of tartar

Sift first 4 ingredients together in a bowl. Make a depression in the middle of dry ingredients and add in the following order: salad oil, egg yolks, cold water, and vanilla. Beat until smooth. Set aside. Measure into a large bowl the egg whites and cream of tartar. Whip until very stiff peaks. Pour egg yolk mixture gradually over whipped egg whites, gently fold until just blended. At the last sprinkle 3 squares grated cooking semi-sweet chocolate (3 ounces) over the batter and fold carefully 2-3 strokes.

Pour into ungreased 10 inch tube pan and bake at 325 degrees for 55 minutes, increase heat to 350 degrees for 10-15 minutes more. Hang immediately upside down until cold.

WHIPPED CREAM FILLING:

Soften 1/2 teaspoon gelatin in 1 tablespoon cream and dissolve over hot water. Whip until stiff, 1 cup cold whipping cream and at the last beating, add 1/4 cup sifted powdered sugar, the cooled gelatin and 1 teaspoon vanilla. With a long sharp knife, slice cake in 5-7 layers. Fill each layer and frost all over with whipped filling.

NOTE: 1 quart of whipping cream is ample for this large cake. Serves 20 people.