This handwritten recipe includes notes and tips for using this filling for cakes, date unknown. Recipe is typed as-is below but I did make a correction or two so the directions are a bit easier to understand. Scanned copy for archives is included as well.

Cocoa Whipped Cream Filling:

Mix:
1/2 pint heavy cream
1/2 cup confectioners’ sugar
1/4 cup dry cocoa
Few grains salt

Let stand overnight (or for several hours) in the refrigerator.

Beat until thick. Flavor with Vanilla.

This is the filling I use, it’s good with yellow cake or marble cake.

Top with any chocolate glaze or what I use is your favorite can of chocolate frosting–put it in the microwave, heat until runny consistency, pour on top of cake warm letting it run down sides of cake.

Enjoy.