1 1/2 c. granulated sugar
4 tbsp. cocoa
3/4 c. Gold Medal Softasilk, the cake flour
1 1/2 c. of egg whites (about 12 egg whites)
1 tsp. cream of tartar
1/4 tsp. salt
1 tsp. vanilla

Sift sugar twice and sift cocoa with 1 cup of the sugar. Sift flour once before measuring. Sift flour three times with remaining 1/2 cup of sugar. Beat egg whites with a flat whip. Add cream of tartar and salt when egg whites are frothy. Continue beating until egg whites will just hold a point when the whip is pulled out - not a stiff point. Gently beat and fold in sugar and cocoa mixture. Cut and fold in the flour and sugar mixture. Fold in flavoring. Pour into ungreased pan with tube center and bake 60 to 65 minutes at 325 degrees in 10" tube pan., 4 1/4" deep. Invert pan until cake is entirely cold.