Mahogany Chiffon Cake - cooking recipe

Ingredients

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

Preparation

Heat oven to 325\u00b0.
Combine boiling water, cocoa; cool.
Sift flour, sugar, soda and salt into mixing bowl.
Make a well and add in order oil, egg yolks, cocoa mixture and vanilla.
Beat with spoon until smooth.
In large bowl, beat egg whites and cream of tartar to very stiff peaks.
Do not overbeat.
A dry rubber scraper drawn through leaves a clean path.
Pour egg yolk mixture in thin stream over entire surface of egg whites, gently cutting and folding in with rubber spatula until blended.
Do not stir. Pour into 10-inch tube pan. Bake 65 to 70 minutes, or until top springs back when lightly touched.
Invert pan on funnel or bottle.
Let hang until cold.
Frost with White Mountain Frosting.