Mom'S Chocolate Chiffon Cake

• 3/4 cup boiling water
• 1/2 cup cocoa
• 1 3/4 cups flour, sifted
• 1 3/4 cups sugar
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup canola oil
• 7 eggs, separated
• 1 teaspoon vanilla
• 1/2 teaspoon cream of tartar

1. Combine boiling water and cocoa. Stir until smooth. Set aside to cool.
2. Sift together flour, sugar, baking powder and salt in a bowl. Make a well in the center and add oil, egg YOLKS, cooled cocoa mixture, and vanilla, in that order. Beat slightly with each addition; after all are added, beat until smooth.
3. In a separate large bowl, beat egg WHITES with cream of tartar until very stiff peaks form.
4. Slowly pour the chocolate mixtre over the eggwhites in a thin stream Fold gently until well blended.
5. Bake in an UNgreased 10" tube pan for 55 minutes at 325u0b0F Then increase heat to 350u0b0F and bake for another 10 minutes.
6. Invert pan and cool. Ice with chocolate icing, if desired.

boiling water, cocoa, flour, sugar, baking powder, salt, canola oil, eggs, vanilla, cream of tartar

Taken from www.food.com/recipe/moms-chocolate-chiffon-cake-199283 (may not work)