Chocolate Chiffon Cake

• 1/4 c. cocoa
• 3/4 c. boiling water
• 1 3/4 c. Softasilk cake flour
• 1 3/4 c. sugar
• 1 1/2 tsp. baking soda
• 1 tsp. salt
• 1/2 c. vegetable oil
• 7 eggs, separated
• 2 tsp. vanilla
• 1/2 tsp. cream of tartar

1. Preheat oven to 350u0b0.
2. Stir cocoa and boiling water until smooth; cool 20 minutes.
3. Mix the cake flour, sugar, baking soda and salt in a bowl.
4. Make a well and add in order given (oil, egg yolks, cocoa mixture and vanilla).
5. Beat with spoon until smooth. Beat egg whites and cream of tartar in a large bowl on high speed until stiff peaks form.
6. Gradually pour egg mixture over egg white mixture, gently folding with rubber spatula just until blended. Pour into ungreased tube pan (10 x 4-inches).
7. Bake 60 to 65 minutes or until top springs back when touched lightly.
8. Invert on bottle or funnel to cool.

cocoa, boiling water, softasilk cake flour, sugar, baking soda, salt, vegetable oil, eggs, vanilla, cream of tartar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=856549 (may not work)