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Preheat oven to 350F
3/4 cup boiling water
1/2 cup cocoa
1 cup pre-sifted Monarch soft wheat flour
3 tsp. baking powder
1 tsp. salt
2/3 cup granulated sugar
1/2 cup oil
6 egg yolks
1 tsp. vanilla
6 egg whites
1/2 tsp. cream of tartar.
2/3 cup granulated sugar
Stir until smooth, water and cocoa.
Cool.
Sift together flour, baking powder, salt and first amount of sugar.
Add chocolate mixture with oil, yolks and vanilla.
Beat 1/2 minute with mixer.
Beat together to form stiff but moist peaks, egg whites and cream of tartar.
Gradually add sugar.
Thoroughly fold egg yolk mixture into meringue.
Turn into an ungreased 10" tube pan.
Bake for 50 to 60 minutes or until cake springs back when lightly touched.
Invert and cool in pan.
When cool, loosen edges and remove cake.
3/4 cup boiling water
1/2 cup cocoa
1 cup pre-sifted Monarch soft wheat flour
3 tsp. baking powder
1 tsp. salt
2/3 cup granulated sugar
1/2 cup oil
6 egg yolks
1 tsp. vanilla
6 egg whites
1/2 tsp. cream of tartar.
2/3 cup granulated sugar
Stir until smooth, water and cocoa.
Cool.
Sift together flour, baking powder, salt and first amount of sugar.
Add chocolate mixture with oil, yolks and vanilla.
Beat 1/2 minute with mixer.
Beat together to form stiff but moist peaks, egg whites and cream of tartar.
Gradually add sugar.
Thoroughly fold egg yolk mixture into meringue.
Turn into an ungreased 10" tube pan.
Bake for 50 to 60 minutes or until cake springs back when lightly touched.
Invert and cool in pan.
When cool, loosen edges and remove cake.
