1/3 c. unsweetened cocoa
2 tbsp. sugar
1/4 c. water
2 tbsp. vegetable oil
2 c. sifted all-purpose flour
1 1/2 c. sugar
3 tsp. baking powder
1 tsp. salt
1/2 c. vegetable oil
7 egg yolks
3/4 c. cold water
2 tsp. vanilla
7 egg whites
1/2 tsp. cream of tartar

Combine cocoa, 2 tablespoons oil, 2 tablespoons sugar and 1/4 cup water in a small bowl. Stir until smooth. Set aside.

Combine 2 cups flour, 1 1/2 cups sugar, 3 teaspoons baking powder and salt in large mixer bowl. Add in order 1/2 cup oil, egg yolks, 3/4 cup water and 2 teaspoons vanilla. Beat at low speed until combined, then at high speed 5 minutes.

With other beaters, beat egg whites in large bowl with cream of tartar until still peaks form. Pour batter in a thin stream over entire surface of egg whites, fold in lightly by hand mixing. Remove 1/3 of batter to a separate bowl. Gently fold in chocolate mixture. Pour half the light batter into ungreased 10 inch tube pan; top with half the dark batter. Repeat layers. With a spatula, swirl gently through batter to make marble.

Bake at 325 degrees for 65-70 minutes or until done. Invert cake in pan. Cool thoroughly. Loosen cake from the pan. Invert onto serving plate.