Chocolate Chiffon Cake
1/2 cup cocoa
1 cup boiling water
1-3/4 cups cake flour
1-3/4 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1/2 cup vegetable
8 eggs, separated
2-1/2 teaspoons vanilla
1/2 teaspoon cream of tartar
Chocolate Glaze
1/3 cup margarine
2 cups powdered sugar
2 ounces unsweetened chocolate, melted and cooled
2 to 4 tablespoons hot water
Stir cocoa in boiling water until smooth. Cool 20 minutes. Mix flour, sugar, baking soda and salt in bowl. Make a well in center and add in the following order: oil, egg, yolks, cocoa mixture and vanilla. Beat with spoon until smooth. Beat egg whites and cream of tartar in large bowl until stiff peaks form. Gradually pour egg yolk mixture over egg whites and mix, gently folding with rubber scraper just until blended.
Pour batter into ungreased tube pan and bake at 325 degrees Fahrenheit for 60 to 65 minutes. Cool, remove from pan and frost with chocolate glaze.
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