3/4 c. water
1/2 c. cocoa
1 3/4 c. flour
1 3/4 c. sugar
1 1/2 tsp. baking soda
1 tsp. salt
1/2 c. oil
2 tsp. vanilla
yolks from eggs
1 c. egg whites
1/2 tsp. cream of tartar

Mix together water and cocoa. Beat egg whites until stiff, but not dry. Beat flour, sugar, soda, salt, oil, vanilla, chocolate and egg yolks together until very well blended. Fold in egg whites. Use a greased and flour dusted angel food cake pan.

Bake at 325°F for 50 minutes. Turn heat to 350°F and bake 15 minutes. Turn cake pan upside down on a bottle and cool completely before removing from pan.