Dear SOS: I had a recipe for a wonderful Wesson Oil chiffon cake that I cut out of Ladies’ Home Journal in 1950. Somehow I lost this treasure. Thank you for any help you can give.
Dear Elsie: Chiffon cakes are light and feathery, and use oil instead of butter or shortening for their delicate texture. This is the only chiffon cake I could find that specifically calls for Wesson Oil (though you can use any vegetable oil). It comes from a Web site, holidaycooking.hypermart.net and is considered a Christmas recipe--but good anytime. The frosting is from “The Doubleday Cookbook,” (Doubleday, 1990).