3/4 c. boiling water
1/2 c. cocoa

Mix, stir until smooth. Cool about 20 minutes.

Measure and sift into mixing bowl: 3 tsp. baking powder 1 3/4 c. sugar 1 tsp. salt

Make a well, and add in order:

1/2 c. cooking oil
The cooled cocoa mixture
1/4 tsp. red food color, if desired
7 unbeaten egg yolks
1 tsp. vanilla

Beat with spoon until smooth.

In large mixing bowl, measure (do not use plastic bowls) : 1/2 tsp. cream of tartar

Whip together until very stiff peaks form. Then pour egg yolk mixture gradually over whipped egg whites, gently folding with a rubber scraper (spatula) until blended. Do not stir! Pour into ungreased 9x13x2 inch pan. Bake approximately 45 to 50 minutes until top springs back when touched. Turn pan upside down, resting edges on cups. When cool, remove from pan; frost as desired.