1 3/4 cup cake four, sifted
1 3/4 cup sugar
3 teaspoons baking powder
1 teaspoon salt

3/4 cup boiling water
½ cup cocoa

½ cup salad oil
7 medium unbeaten egg yolks
1 teaspoon vanilla

7 or 8 egg whites
½ teaspoon cream of tarter

Using level measurements, measure and sift together into mixing bowl first four dry ingredients; stir until smooth.  

Combine boiling water and cocoa: cool.

Make a well in dry ingredients; add oil, egg yolks, cooled cocoa mixture and vanilla.  Beat mixture until smooth.

Measure egg whites and cream of tarter into mixing bowl.  Beat until whites form very stiff peaks, do not under-beat.  Pour egg yolk mixture gradually over beaten whites, gently folding until blended, do not stir.

Pour batter into ungreased 10 x 4 inch tube pan.  Bake at 325 degrees 55 minutes then at 350 degrees 10 to 15 minutes.  Yield 16-20 servings.