Mahogany Chiffon Cake - cooking recipe

Ingredients

3/4 c. boiling water
1/2 c. cocoa powder
1 3/4 c. flour
1 3/4 c. sugar
1 1/2 tsp. soda
1 tsp. salt
1/2 c. vegetable oil
2 tsp. vanilla
1 c. egg whites (7 or 8)
7 egg yolks
1/2 tsp. cream of tartar

Preparation

Combine boiling water and cocoa powder; cool. Combine flour, sugar, soda and salt in a large bowl. Make a well in middle; add egg yolks, oil and vanilla. Beat until smooth; beat in cocoa mixture. Beat egg whites and cream of tartar very stiff. Fold gently into batter just until blended.
Bake in ungreased angel food cake pan at 325\u00b0 for 60 to 70 minutes. Hang on funnel or bottle until cold (like angel food cake). Glaze or ice as desired. Good for birthday cakes. Cut with serrated knife with a sawing motion.