Mexican Chocolate Chiffon Cake - cooking recipe

Ingredients

3/4 c. hot coffee
1 3/4 c. flour
1 1/2 tsp. soda
1/4 c. Wesson oil
1/2 tsp. cream of tartar
1/3 c. cocoa
1 2/3 c. white sugar
1/2 tsp. salt
7 egg yolks
7 egg whites
1 tsp. vanilla

Preparation

Heat oven to 325\u00b0.
Slowly blend coffee and cocoa; let cool. Sift sugar, flour, salt and soda.
Place in a large bowl.
Make a well in center; add oil, egg yolks, vanilla and coffee mixture. Beat until smooth.