1/2 c. cocoa
1 3/4 c. sifted cake flour
1 3/4 c. sugar
1 1/2 tsp. baking soda
1 tsp. salt
1/2 c. veg. oil
7 unbeaten egg yolks, medium
2 tsp. vanilla
1 c. egg whites, 7 or 8
1/2 tsp. cream of tartar

Heat oven to 325 degrees; stir cocoa into 3/4 cup boiling water. Cool. Sift flour, sugar, soda and salt together into large bowl. Make a well in flour mixture and add oil, egg yolks, vanilla, and cooled corn mixture. Beat until smooth with wooden spoon.

Beat egg whites and cream of tartar until very stiff. Pour egg yolk mixture in thin stream over egg whites, gently folding in, with rubber spatula, until completely blended. Pour into ungreased 10 inch tube pan.

Bake 55 minutes at 325 degrees then at 350 degrees for 10 to 15 minutes, until cake tests done. Surface springs back when lightly touched. Invert onto a funnel or soft drink bottle until cool. Loosen cake with knife. Frost with satin fudge frosting or satin mocha frosting.