Chocolate Chiffon Cake

• 1/4 c. hot coffee
• 1/3 c. cocoa
• 1 3/4 c. sifted flour
• 1 1/3 c. sugar
• 1 1/2 tsp. soda
• 1/2 tsp. salt
• 1/2 c. vegetable oil
• 7 egg yolks
• 2 tsp. vanilla
• 7 egg whites
• 1/2 tsp. cream of tartar
• 1/3 c. sugar

1. Heat oven to 325u0b0.
2. Blend hot coffee and cocoa together; set aside to cool.
3. Sift flour, 1 1/3 cups sugar, soda and salt into bowl.
4. Make a well in center.
5. Add in order:
6. oil, egg yolks, vanilla and cooked coffee mixture.
7. Beat egg whites and cream of tartar in large bowl until foamy.
8. Gradually add 1/3 cup sugar. Continue until meringue forms stiff glossy peaks.
9. Pour chocolate mixture gradually over meringue; fold in.
10. Pour into ungreased tube pan.
11. Increase oven temperature to 350u0b0 after cake has baked for 55 minutes, then bake 15 minutes longer.
12. Insert pan and let stand until cold.
13. Frost with Heavenly Frosting.

hot coffee, cocoa, flour, sugar, soda, salt, vegetable oil, egg yolks, vanilla, egg whites, cream of tartar, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=392747 (may not work)