3/4 c. boiling water
1/2 c. cocoa
1 3/4 c. cake flour
1 3/4 c. sugar
1 1/2 tsp. baking soda
1/2 tsp. cream of tartar
1 tsp. salt
1/2 c. vegetable oil
7 unbeaten egg yolks
2 tsp. vanilla
1 c. egg whites
4 drops red food coloring

Combine boiling water and cocoa and cool. Blend flour, sugar, soda and salt in a bowl. Make a well in the center of the dry ingredients. Put oil, yolks, vanilla and cocoa mixture in the well and beat until very smooth. Beat whites and cream of tartar in large bowl until very stiff. Pour egg yolk mixture slowly over whites, gently folding and cutting with a spatula until blended. Fold in coloring.

Pour into ungreased 10 inch tube pan. Bake for 65 minutes at 225 degrees. Increase temperature to 350 degrees and bake 10 to 15 minutes longer. Invert pan and leave inverted until cool before removing from pan.