3/4 c. milk
2/3 c. unsweetened cocoa
1 3/4 c. sifted cake flour
1 1/2 c. sugar
1 tbsp. baking powder
1 tsp. salt
7 eggs, separated
2 tsp. vanilla
1/2 tsp. cream of tartar
1/2 c. oil

Scald milk over low heat; stir in cocoa until blended; cool; sift next 4 dry ingredients; add oil, egg-yolks, cocoa mix and vanilla; beat until smooth. In another bowl, beat egg-whites and cream of tartar until they form very stiff peaks; gently fold into batter. Pour into generously greased and floured bundt pan; bake at 325 degrees for 65 minutes or until pick comes out clean. Invert and cool thoroughly in pan.

ICING:

3 tbsp. butter
1/3 c. unsweetened cocoa
3 tbsp. water
1 1/2 c. powdered sugar
1/2 tsp. vanilla

Melt butter, stir in cocoa, then water. Cool over low heat, stirring constantly until thick. Remove from heat, stir in vanilla and powdered sugar. Add a little water if necessary so icing can be poured over cake allowing it to drip down sides.

POWDERED SUGAR ICING:

1/2 c. powdered sugar
1 tbsp. milk
1/4 tsp. vanilla

Mix and place in decorating tube with liner tip. Immediately pipe powdered icing in circles around top of cake.