|Boiling water||3⁄4 Cup (12 tbs)|
|Cocoa||1⁄2 Cup (8 tbs)|
|Cake flour||1 3⁄4 Cup (28 tbs), sifted|
|Sugar||1 3⁄4 Cup (28 tbs)|
|Baking soda||1 1⁄2 Teaspoon|
|Salad oil||1⁄2 Cup (8 tbs)|
|Egg yolks||7 Medium (Unbeaten)|
|Egg whites||1 Cup (16 tbs) (7 Or 8 Units)|
|Cream of tartar||1⁄2 Teaspoon|
|Sugar||1 Cup (16 tbs)|
|Flour||4 1⁄2 Tablespoon|
|Cornstarch||4 1⁄2 Tablespoon|
|Milk||2 3⁄4 Cup (44 tbs)|
|Eggs||2 , beaten|
|Butter||1 1⁄2 Tablespoon|
|Rum||2 1⁄2 Teaspoon|
|Sweetened whipped cream/2 cups cool whip||1⁄2 Pint|
|Chopped candied fruitcake mixture||3 Tablespoon|
|Yellow food coloring||3 Drop|
|Shaved chocolate||1 Cup (16 tbs)|
Heat oven to 325 degrees.
Combine the boiling water and cocoa.
Sift into smaller bowl the flour, sugar, soda and salt.
Make a well in center and add egg yolks, oil, cocoa mixture and vanilla.
Beat until smooth.
In a large bowl, beat egg whites and cream of tartar until very stiff.
Pour egg yolk mixture gradually over beaten egg whites, gently folding in with rubber scraper, just until blended.
Bake in 2 ungreased 9" layer pans 25 -30 minutes.
Invert pans to cool.
When cold, split layers in half and spread with custard filling.
Custard Filling: Combine sugar, flour, cornstarch and salt in a saucepan.
Gradually stir in milk and cook over low heat, stirring constantly, until mixture thickens and comes to a boil.
Stir a little hot mixture into beaten eggs, then add to hot mixture.
Continue cooking, stirring and bring to a boil.
Remove from heat, add food coloring, butter and flavoring.
Cool before spreading between layers.
Reserve enough custard to spread on top of cake, also.
Frost sides of cake with whipped cream or Cool Whip and sprinkle sides of cake with shaved chocolate.
Sprinkle top of cake with finely chopped fruit.
This topping is what makes it a Spumoni Cake.