Mom's Chocolate Chiffon Cake

Ingredients

• 3/4 cup boiling water
• 1/2 cup cocoa
• 1 3/4 cups flour, sifted
• 1 3/4 cups sugar
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup canola oil
• 7 eggs, separated
• 1 teaspoon vanilla
• 1/2 teaspoon cream of tartar

Directions

1. 1

   Combine boiling water and cocoa. Stir until smooth. Set aside to cool.

2. 2

   Sift together flour, sugar, baking powder and salt in a bowl. Make a well in the center and add oil, egg YOLKS, cooled cocoa mixture, and vanilla, in that order. Beat slightly with each addition; after all are added, beat until smooth.

3. 3

   In a separate large bowl, beat egg WHITES with cream of tartar until very stiff peaks form.

4. 4

   Slowly pour the chocolate mixtre over the eggwhites in a thin stream Fold gently until well blended.

5. 5

   Bake in an UNgreased 10" tube pan for 55 minutes at 325°F Then increase heat to 350°F and bake for another 10 minutes.

6. 6

   Invert pan and cool. Ice with chocolate icing, if desired.