Marble Chiffon Cake - cooking recipe

Ingredients

2 1/4 c. sifted cake flour
1 1/2 c. sugar
3 tsp. baking powder
1 tsp. salt
1/2 c. salad oil
7 egg yolks
3/4 c. cold water
1 tsp. vanilla
7 egg whites
1/2 tsp. cream of tartar
1/4 c. boiling water
2 envelopes (2 oz.) no melt chocolate flavored product (Hershey's cocoa)
2 Tbsp. sugar

Preparation

Sift
together
flour,
1 1/2 cups sugar, baking powder and salt.
Make
a
well
in the center of the dry ingredients and add in
this order:
salad oil, egg yolks, cold water and vanilla. Beat
until
satin smooth.
In a large bowl beat egg whites with cream of tartar until very stiff peaks form.
Pour egg
yolk batter
in
thin
stream over entire surface of egg whites, gently
folding
to blend.
Remove 1/3 of batter to a separate bowl.
Blend
together
boiling water, 2 tablespoons sugar
and Hershey's chocolate.
Gently fold chocolate mixture into
the
1/3 portion
of
batter.
Spoon
half of the light batter
into
an ungreased 10-inch tube pan.
Pour in half of chocolate batter. Repeat layers with remaining batters.
With a narrow spatula, swirl gently through batters to form marbled pattern.
Bake in slow oven (325\u00b0) for 55 minutes.
Raise oven to 350\u00b0
and
bake 10
minutes
longer.
(Cake
is done if it springs
back when you touch the surface lightly.) Invert cake over
pop
bottle in pan; cool.
Then frost with your favorite chocolate frosting.