Chocolate Chiffon Cake

2 C. cake flour....................3/4 C. water

1/2 C. cocoa......................1/2 C. vegetable oil

1 T. baking powder............1 t. vanilla

1 t. salt...............................6 eggs, separated, at room temperature

sugar.................................1/2 t. cream of tartar

1: In a medium bowl, with a wire whisk, stir flour, cocoa, baking powder, salt & 1-1/4 C sugar until blended. Stir in water, oil, vanilla & egg yolks till smooth.

2: In a large bowl with mixer at high speed, beat egg whites & cream of tartar until soft peaks form; beating at high speed, beat in 1/2 C. sugar (2 T. at a time). Continue beating till sugar is completely dissolved, and whites hold stiff peaks.

3: Gently fold batter into whites; pour into an ungreased 10" tube pan. Bake at 250 degrees for 60 to 65 minutes until top springs back when lightly touched. Invert to cool completely. Remove to serving plate when cool.

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