3/4 c. boiling water
1/2 c. cocoa
1 c. egg whites (8-10)
1/2 tsp. cream of tartar
1 3/4 c. sugar
1 1/2 tsp. baking soda
1 tsp. salt
2 c. flour
1/2 c. salad oil
8-10 egg yolks
2 tsp. vanilla

Combine boiling water and cocoa; let cool. In large mixing bowl beat egg whites with cream of tartar until stiff. Sift together flour, sugar, salt and baking soda in bowl. Make a well in center and add salad oil, egg yolks, cocoa mixture and vanilla. Beat well. Fold into very stiff egg whites. Bake in ungreased tube pan at 325 degrees for 55 minutes.