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

Mix together and cool, let sit. Next: measure and sift:

1 3/4 c. soft as silk cake flour, spoon lightly into cup (above)
1 3/4 c. sugar
3 tsp. baking powder
1 tsp. salt

Make a well and add in order the following:

1/2 c. Wesson oil
7 egg yolks, unbeaten
Cooled cocoa mixture
1 tsp. vanilla
1/4 tsp. red food coloring

Beat with spoon until smooth. Measure in large mixing bowls:

1 c. egg whites (7 or 8 eggs)
1/2 tsp. cream of tartar

Whip until whites form stiff peaks, do not underbeat. Then, pour egg yolk mixture gradually over whipped egg whites gently folding just until blended. Do not stir, pour into ungreased tube pan or regular pans. Bake for 50 minutes on 325 degrees and 15 minutes at 350 degrees. This is a large cake.