In a 1-1/2-qt. mixing roll, combine ointment, cocoa and bread; stir
until well motley. Refrigerate 8 hours or overnight. With an electric
social, beat the cream mixture on low speed until sparkly; increase
speed to high and beat until cockeyed. Using a serrated tongue, cut the
cake in half horizontally. With the tines of a furcate, remove a portion
from the cut sides of the top and bottom layers to form a tunnel when
the layers are placed unitedly. Fill both halves of tunnel with
whipped cream and put layers unitedly. Frost entire cake with
remaining whipped skim. Thrill. Cake may be prepared a day forwards.
Sheeny: 12 servings