1 c. egg whites (7 or 8)
1/2 c. sifted unsweetened cocoa
3/4 c. boiling water
1 3/4 c. sifted cake flour
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

Sift before measuring.

CHOCOLATE FILLING:

3 c. heavy cream
1 1/2 c. sifted confectioners sugar
3/4 c. sifted unsweetened cocoa
2 tsp. vanilla extract
1/4 tsp. salt
1 tsp. unflavored gelatin

Sift before measuring.

Make cake: In large electric mixer bowl, let whites warm to room temperature - 1 hour. Into cocoa in small bowl, stir boiling water, until smooth; let cool 1/2 hour.

Preheat oven to 325 degrees. Sift flour with sugar, soda, and salt in large bowl. Make a well in center. Pour in oil, yolks, vanilla and cocoa. With wooden spoon, beat just until smooth. Sprinkle cream of tartar over whites. With mixer at high speed, beat until very stiff peaks form when beater is slowly raised. Do not underbeat. Pour batter over whites.

With whisk and an under-and-over motion, gently fold to combine. Turn into ungreased 10-inch tube pan. Bake 60-65 minutes until top springs back when pressed with finger.

Invert over neck of bottle; cool 1 1/2 hours. With spatula, loosen cake; remove. Cool on rack.

Make chocolate filling: In large bowl combine cream, sugar, cocoa, vanilla, salt; refrigerate. Sprinkle gelatin over 2 tablespoons cold water to soften. Heat, stirring, over hot water to dissolve; cool.

Prepare cake: Cut 1-inch slice crosswise from top of cake; set aside. With sharp knife, outline a cavity in cake, leaving 1-inch walls around center, side and bottom. With spoon, carefully remove from this area. Reserve 1-1 1/2 cups crumbled cake.

Measure 2 1/2 cups chocolate filling into small bowl; fold in gelatin. Use to fill cavity. Replace top. Mix 1/2 cup filling with reserved crumbled cake. Use to fill center hole. Frost top and sides of cake with remaining filling. Refrigerate until serving. Serves 12.