6 egg whites, at room temperature
1 1/4 c. corn oil butter, softened
3 c. sugar
3 c. sifted flour
1 tsp. baking powder
1/2 c. baking cocoa
1 1/4 c. skim milk, at room temperature
1 tsp. vanilla

Beat egg whites in medium mixer bowl until stiff peaks form. Cream butter and sugar in large mixer bowl until light and fluffy. Sift flour, baking powder, salt and baking cocoa together 3 times. Add to creamed mixture alternately with mixture of milk and vanilla, beating well after each addition. Fold in egg whites gently. Pour into 10-inch tube pan sprayed with non-stick cooking spray. Bake at 300 degrees for 1 hour and 25 minutes. Cool in pan for several minutes. Invert onto serving plate.