Marble Chiffon Cake

• 1/4 c. cocoa
• 1/4 c. sugar
• 1/4 c. boiling water
• 1/4 tsp. red food color
• 2 1/4 c. sifted flour (cake flour preferred)
• 1 1/2 c. sugar
• 1 tsp. salt
• 3 tsp. baking powder
• 1/2 c. oil
• 5 medium size egg yolks (unbeaten)
• 3/4 c. cold water
• 2 tsp. vanilla

1. Mix together the first 4 ingredients and cool.
2. Sift dry ingredients in large mixing bowl.
3. Make a well, then add in order the oil, egg yolks, water and vanilla, then beat until smooth with a spoon.
4. In large mixing bowl, beat very stiff peaks 1 cup egg whites (7 to 8) and 1/2 teaspoon cream of tartar.
5. Do not underbeat.
6. Pour egg yolk mixture gently over whites.
7. Blend; do not stir.
8. Put 1/2 batter in a bowl; pour cocoa mixture gradually, folding until blended.
9. Then pour in tube pan alternating dark and light.
10. Bake at 325u0b0 for 55 minutes, then at 350u0b0 for 10 to 15 minutes in an ungreased 10-inch tube pan.
11. When done, top springs back when touched.
12. Turn upside-down on neck of bottle until cold, then ice.

cocoa, sugar, boiling water, red food color, flour, sugar, salt, baking powder, oil, egg yolks, cold water, vanilla

Taken from www.cookbooks.com/Recipe-Details.aspx?id=897009 (may not work)