1/4 C. sugar
1/4 C. cocoa
1/4 C. boiling water
2 C. sifted flour
1 1/2 C. sugar, divided
3 t. baking powder
1 t. salt
6-7 eggs, separated
1/2 C. oil
1/2 C. water
1 t. vanilla
1/2 t. cream of tartar

• Stir cocoa and 1/4 C. sugar into boiling water. Cool.
• Sift together flour, 1 C. sugar, baking powder and salt. Make a “well” and add 7 egg yolks, 1/2 C. water and vanilla. Stir until well blended
• Beat 1 C. egg whites with 1/2 t. cream of tartar until soft peaks form, then gradually add 1/2 C. sugar and continue beating until stiff peaks form.
• Gently fold yolk mixture into the stiff whites. Divide batter into 2 bowls. Fold cooled cocoa mixture into half of the batter.
• In a 10″ tube un-greased pan with a removable insert, pour a light layer of vanilla batter, then cocoa batter. repeat about 3 times until batter is used up.
• Bake at 325° for 55 minutes, and at 350° for 10 minutes. Cool inverted.