2 CUP flour
1-1/2 CUP sugar
3 teaspoon baking powder
1 teaspoon salt
Mix ingred. and make a well in flour mixture in a large bowl. Add:
1/2 CUP salad oil
7 egg yolks
1 teaspoon vanilla
cocoa mix
Mix 1/2 cup cocoa with 3/4 cup heated water. Let cool. Beat 7 egg whites until rather stiff with 1/2 teaspoon cream of tartar. Pour chocolate batter over beaten egg whites. BLEND chocolate batter and beaten egg whites – DO NOT BEAT. Pour into tube pan (angel food pan), not greased. Bake 45-50 minutes at 325F and 10 minutes at 350F; remove from oven, turn pan upside down to cool. When cold remove from tube pan. Use a thin knife to loosen cake from sides. Place cake upside down on cake plate.
Optional:
It is pretty to make a thin sugar icing and let some drip down the sides.