1/2 c. cocoa
3/4 c. boiling water
1 3/4 c. Softasilk cake flour
1 3/4 c. sugar
1 1/2 tsp. baking soda
1 tsp. salt
1/2 c. vegetable oil
7 eggs, separated
2 tsp. vanilla
1/2 tsp. cream of tartar
Chocolate Glaze

Stir cocoa and boiling water until smooth; cool 20 minutes. Mix flour, sugar, baking soda and salt in bowl. Make a well and add in order: egg yolks, oil, cocoa mixture and vanilla. Beat with spoon until smooth. Beat egg whites and cream of tartar in large bowl on high speed until stiff peaks form. Gradually pour egg yolk over egg white mixture gently folding with rubber spatula just until blended.

Pour into ungreased tube pan (10"x4"). Heat oven to 325°F. Bake on lowest oven rack 60 to 65 minutes or until top springs back when touched lightly. Immediately invert on heatproof funnel or bottle until cake is completely cool. Remove from pan. Spread cake with Chocolate Glaze.