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Ingredients
- 3/4 cup boiling water
- 1/2 cup cocoa
- 1 3/4 cups cake flour
- 1 3/4 cup sugar
- 1 1/2 tsp soda
- 1 tsp salt
- 1/2 cup vegetable oil
- 7 unbeaten egg yolks (medium)
- 2 tsp vanilla
- 1 cup egg whites (7 or 8)
- 1/2 tsp cream of tartar
Details
Preparation
Step 1
Heat oven to 325. Combine boiling water and cocoa, let cool. Measure flour by dip level-pour method or by sifting flour, sugar, soda and salt in bowl. Make a well and add oil, egg yolks, vanilla and cocoa mixture. Beat until smooth. Measure egg whites and cream of tartar into large mixing bowl and beat until very stiff. Pour egg yolk mixture in thin stream over entire surface of egg whites, gently cutting and folding in with rubber spatula until completely blended. Pour into ungreased 10" tube pan. Bake 55 min. at 325, then at 350 10 to 15 min. Invert. Let hang until cold. Ice with brown beauty icing.
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