1 c. egg whites (7 or 8)
1/2 c. sifted unsweetened cocoa, sift before measuring
3/4 c. boiling water
1 3/4 c. sifted cake flour, sift before measuring
1 3/4 c. sugar
1 1/2 tsp. baking soda
1 tsp. salt
1/2 c. salad oil
7 egg yolks
2 tsp. vanilla extract
1/2 tsp. cream of tartar

Preheat oven to 325 degrees. Place egg white in large bowl, set aside for 1 hour.

Place cocoa in small bowl. Add boiling water, stir until smooth. Let mixture cool about 20 minutes.

In second large bowl sift flour, sugar, soda, and salt. Make a well in center, pour in oil, egg yolks, vanilla and cooled cocoa. With spoon or mixer beat just until smooth. Sprinkle cream of tartar over egg whites, beat until stiff peaks form (do not over-beat). Pour batter over egg whites.

Gently fold into egg whites until blended. Pour into ungreased 10-inch tube pan. Bake 65 to 70 minutes. Let cool completely before serving.