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1
Oven 350 degrees F.
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2
Grease and flour two 8x1-1/2-inch or 9x1-1/2-inch round cake pans; set aside.
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3
CAKE BATTER:.
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4
In a medium mixing bowl beat together the 1/2 cup sugar and shortening with an electric mixer on medium speed until fluffy.
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5
Add egg yolks, one at a time, beating 1 minute after each addition.
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6
Add vanilla.
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7
Stir together flour, baking powder, and salt.
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8
Alternately add flour mixture and milk to egg mixture, beating on low speed after each addition until combined.
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9
Spread evenly into prepared pans; set aside.
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10
MERINGUE:.
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11
In a large mixing bowl beat egg whites and cream of tartar until soft peaks form (tips curl).
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12
Gradually add the 1 cup sugar, beating until stiff peaks form (tips stand straight).
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13
By hand, fold in walnuts.
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14
Spread meringue evenly over batter in pans.
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15
Bake for 30 to 35 minutes or until a toothpick inserted in center comes out clean.
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16
Cool 10 minutes.
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17
Carefully loosen cakes from pans; invert pans to remove cakes.
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18
Cool cakes completely, meringue side up, on wire racks.
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19
CHOCOLATE WHIP:
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20
In medium mixing bowl combine the 3/4 cup sugar and cocoa powder.
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21
Gradually stir in whipping cream.
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22
Beat just until soft peaks form.
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23
ASSEMBLY:.
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24
Place a cake layer on a serving plate.
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25
Spread half of the chocolate whip over layer.
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26
Top with second cake layer; spread top with remaining chocolate whip.
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27
Cover loosely.
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28
Chill 30 minutes or up to 6 hours.
