1/4 c. cocoa
1/4 c. sugar
1/4 c. boiling water
2 1/4 c. sifted cake flour
1 1/2 c. sugar
1 tsp. salt
1/2 c. cooking oil
5 egg yolks, unbeaten
3/4 c. cold water
2 tsp. vanilla
1 c. egg whites
1/2 tsp. cream of tartar

Preheat oven to 325 degrees. Sift together flour, sugar and salt in mixing bowl. Make a well in dry ingredients and add in order: cooking oil, egg yolks, cold water and vanilla. Beat until smooth. Combine in a large bowl, egg whites, and cream of tartar. Whip until whites form very stiff peaks. Pour egg yolks mixture slowly over egg white mixture, gently folding until just blended. Place 1/2 of the batter in another bowl. Pour cocoa mixture gradually over it, gently folding until blended. Pour alternate layers of dark and light batter into ungreased 10 inch tube pan. Bake in 325 degree oven for 55 minutes, then increase heat to 350 degrees for 10 to 15 minutes. Then invert pan and place tube part over neck of funnel or bottle. Let cake hang until cool. When cool, loosen sides and tube with spatula. Turn pan over and hit sharply on table to loosen. Frost with favorite icing.