(9-inch square or 10-inch round tube pan)
3/4 c. boiling water
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. salad oil
7 egg yolks (unbeaten)
2 tsp. vanilla
1 c. egg whites (7 or 8)
1/2 tsp. cream of tartar

Combine water and cocoa, and let cool. Sift together in bowl the sifted flour, sugar, baking soda and salt. Make a well and add oil, egg yolks, the cooled cocoa mixture and vanilla. Beat until smooth. Beat egg whites and cream of tartar until very stiff. Do not underbeat. Pour egg yolk mixture in thin stream over entire surface of egg whites, gently cutting and folding in with rubber spatula until completely blended. Pour into ungreased 9-inch square or 10-inch round tube pan. Bake at 325 degrees until cake tests done, 65 to 70 minutes. Invert and let hang until cold.