1/4 c. cocoa
1/4 c. sugar
1/4 c. water
2 1/4 c. sifted cake flour or 2 c. all purpose flour
1 1/2 c. sugar
3 tsp. baking powder
1 tsp. salt
1/2 c. oil
5 unbeaten egg yolks
3/4 c. cold water
2 tsp. vanilla
1 c. egg whites (7-8)
1/2 tsp. cream of tartar

1. Preheat oven. Put cocoa and sugar in small bowl. Add boiling water, mix and set aside.

2. Sift dry ingredients into large bowl. Make a well and add in order: 1/2 cup oil, egg yolks, 3/4 cup cold water and 2 teaspoons vanilla. Beat with spoon until smooth.

3. In large mixing bowl beat until stiff egg whites and 1/2 teaspoon cream of tartar.

4. Pour egg yolk mixture into whites and fold in with rubber scraper.

5. Pour half of the batter into other bowl, add cocoa mixture and blend.

6. Pour batter into pan alternating chocolate and vanilla. Bake in 13"x9"x2" pan at 350 degrees for 45 to 50 minutes or in 10" tube pan at 325 degrees for 55 minutes then 350 degrees for 10 to 15 minutes.