Chocolate Chiffon Cake Ring

• 1-3/4 cups sugar
• 1-1/2 cups cake flour
• 2/3 cup baking cocoa
• 1 teaspoon baking soda
• 1 teaspoon salt
• 7 eggs,
• 3/4 cup water
• 1/2 cup canola oil
• 1 teaspoon vanilla extract
• 1/2 teaspoon cream of tartar
• Confectioners' sugar

1. Let eggs stand at room temperature for 30 minutes. In a large bowl, combine the sugar, flour, cocoa, baking soda and salt. In another bowl, whisk the egg yolks, water, oil and vanilla. Add to dry ingredients; beat until well blended. In another bowl, beat egg whites and cream of tartar until stiff peaks form; fold into batter.
2. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325u0b0 for 60-65 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.
3. Run a knife around side and center tube of pan. Remove cake to a serving plate. Dust with confectioners' sugar.

sugar, cake flour, baking cocoa, baking soda, salt, eggs, water, canola oil, vanilla, cream of tartar, confectioners

Taken from www.tasteofhome.com/recipes/chocolate-chiffon-cake-ring/ (may not work)