My Mom made these and we called them black and white cakes when I was growing up.  I'm sure some of the ingredients were different because (luckily) we did not even HAVE that crappy canola oil back in the 50's (there's a reason for that, because it was available in Canada and where I live isn't that far from the Canadian border, plus I had an uncle who lived in Toronto (he was a professor of oriental languages) who could certainly have studied the crappiness of that shit and recommended my Mom not to use it.  Besides, we had fresh butter from the farm, along with fresh raw milk.

https://www.foodnetwork.com/shows/valeries-home-cooking/photos/valerie-s-famous-love-cakes

***Yipes I hope this doesn't turn out to be only photos.

I also want to post some green salad mixtures and recipes for dressing.  I love oil and vinegar dressings even did as a child.  I am going to try the champagne vinegar, and if you order olive oil be sure not to get the really greenish stuff.  It tastes green, actually, so avoid that, you won't like it.

https://www.foodnetwork.com/search/green-salads-
(This recipe was one from Ina Garten's site, so you may have to look it up).  YUM, I get so hungry for a great salad.  I like other salad dressings (French, hidden valley, Western, etc) but vinegar and oil will always be my favorite.