1/4 cup and 2 tbsp. boiling water
1/4 c. cocoa
3/4 c. flour (sifted)
1 c. less 2 tbsp. sugar
2 tsp. baking powder
1/4 c. oil
1/2 tsp. salt
4 egg yolks, unbeaten
1/2 tsp. vanilla
1/8 tsp. red food coloring
4 egg whites
1/4 tsp. cream of tartar

Combine boiling water and cocoa, stir until blended, cool. Sift flour, sugar, bakin powder and salt into a mixing bowl. Make a well, add oil, egg yolks, cooled cocoa mixture, vanilla and food coloring. Beat until smooth (medium speed) one minute. Add cream of tartar to egg whites in large bowl. Beat until whites are very stiff peaks (high speed 3 to 5 minutes). Do not underbeat.

Pour egg yolk mixture gradually over beaten egg whites, gently folding with spatula just until well blended. Do not stir. Pour into ungreased 9 inch tube pan.

Bake at 350°F for 30 to 35 minutes. When cool slice horizontally into 4 layers. Ice with whipped cream icing.