• 3/4 C. boiling water
• 1/2 C. cocoa
• 1 3/4 C. all purpose flour
• 1 3/4 C. granulated sugar
• 3 tsp. baking powder
• 1 tsp. salt
• 1/2 C. salad oil
• 7 egg yolks
• 1 tsp. vanilla
• 7 egg whites
• 1/2 tsp. cream of tartar

Add boiling water to cocoa. Let cool. Sift flour, combine with sugar, baking powder and salt and sift into a 3 quart bowl. Into center of flour mixture pour oil, egg yolks, cooled cocoa and vanilla. Beat until smooth.

In another bowl place egg whites and cream of tartar. Beat until very stiff. Pour egg yolk mixture slowly over egg whites, folding until just blended. Do not stir. Pour into ungreased 10 inch tube pan. Bake 50-60 minutes at 350 degrees. Turn to cool over bottle.