1/2 c. water
4 (1 oz.) sqs. unsweetened chocolate, broken up
1/4 c. sugar
2 1/4 c. cake flour, sifted
1 1/2 c. sugar
1 tbsp. baking powder
1 tsp. salt
1/2 c. cooking oil
7 egg yolks
3/4 c. cold water
1 tsp. vanilla
7 egg whites
1/2 tsp. cream of tartar
Chocolate icing (recipe to follow)

In a saucepan combine 1/2 c. water, chocolate and 1/4 cup sugar. Cook, stirring constantly, until chocolate is melted and mixture is smooth. Cool. In bowl sift together flour, 1 1/2 cups sugar, baking powder and salt. Make a well in the center. Add cooking oil, egg yolks, 3/4 cup water and vanilla. Beat egg yolk mixture at high speed of electric mixer for 5 minutes until satin smooth. Stir in chocolate mixture. Wash beaters thoroughly. In large mixer bowl combine egg whites and cream of tartar. Beat at medium speed until very stiff peaks form. (Tips should stand straight.) Pour chocolate mixture in a thin stream over entire surface of egg whites, fold in gently. Turn into ungreased 10-inch tube pan. Bake at 325 degrees for 65 minutes or until cake tests done. Invert cake in pan to cool. Remove from pan. If desired spread chocolate icing over top letting it drizzle down the sides.