Chocolate Chiffon Cake

Pan Size: 10-inch tube pan
Baking Time: 1 hour
Temperature: 325°

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

1. Dissolve the cocoa in the hot water.
2. Sift the flour, sugar, salt, and baking soda.
3. Make a well in the dry ingredients and add the oil, egg yolks, and vanilla.
4. Add the cream of tartar to the egg whites and beat till stiff.
5. Add the chocolate mixture to the egg yolk mixture.
6. Fold the above mixture into the egg whites which are now stiff.
7. Bake at 325° for 1 hour in an ungreased 10-inch tube pan.

NOTE: Bake on the bottom rack.