4 oz. squares unsweetened chocolate, melted
1/4 c. sugar
2 1/4 c. sifted cake flour
1 1/2 c. sugar
3 tsp. baking soda
1 tsp. salt
1/2 c. vegetable oil
7 egg yolks
3/4 c. cold water
1 tsp. vanilla
1/2 tsp. cream of tartar
7 egg whites

Thoroughly blend melted chocolate, 1/2 cup boiling water and 1/4 cup sugar; cool. Sift together flour, 1 1/2 cups sugar, baking powder and salt into bowl. Make a well into center of dry ingredients. Add in order: vegetable oil, egg yolks, water and vanilla. Beat until smooth.

Stir chocolate mixture into batter. In large mixing bowl combine cream of tartar and egg whites, beat until very stiff peaks form. Pour chocolate batter in thin stream over entire surface of egg whites; fold in gently. Bake in ungreased 10" tube pan in slow oven, 325 degrees, for 1 hour and 5 minutes. Invert pan; cool.