2 1/4 c. sifted cake flour
3 tsp. baking powder
1 tsp. salt
1/2 c. oil
3/4 c. water
3 sq. chocolate, melted or 4 1/2 tsp. with 1 1/2 tsp. shortening
6 egg whites
1 2/3 c. sugar
2 tsp. powdered coffee
1 tsp. cinnamon
6 egg yolks
2 tsp. vanilla
1/2 c. cream of tartar

Mix and sift dry ingredients. Make a well and add in order: oil, egg yolks, water and vanilla. Beat with spoon until smooth. Add melted chocolate, blend well. Add cream of tartar and egg (in separate bowl) whites). Beat until egg whites form very stiff peaks. Gently fold first mixture into egg whites until well blended -- fold, do not stir.

Turn into ungreased 10 inch tube pan. Bake in slow oven (325 degrees F.). 70 to 75 minutes or until cake springs back when touched slightly with finger. Invert over bottle to cool. Remove from pan and dust with sugar or frost.