Pour 3/4 cup boiling water over 1/2 cup cocoa - let cool.

1 3/4 c. cake flour
1 3/4 c. sugar
1 1/2 tsp. baking soda
2 tsp. vanilla
1 tsp. salt
3 tsp. baking powder
1/2 c. salad oil
7 egg yolks

Mix dry ingredients. Make a well and add oil, egg yolks, cooled cocoa mixture, and vanilla. Beat well. Beat 7 or 8 egg whites with 1/2 teaspoon cream of tartar until stiff peaks form. Pour chocolate mixture over egg whites and fold in very gently. Bake at 325 degrees for 55 minutes, then at 350 degrees for 10 minutes.