Parfait Chiffon Cake

[Cookie]

Preheat oven to 350F
2 squares unsweetened chocolate
1/4 cup hot water
1/4 cup granulated sugar
1 3/4 cups pre-sifted Monarch soft wheat flour
3 tsp. baking powder
1 tsp. salt
3/4 cup granulated sugar
1/2 cup oil
6 egg yolks
3/4 cup water
2 tsp. vanilla
6 egg whites
1/2 tsp. cream of tartar
3/4 cup granulated sugar

Melt in a saucepan, chocolate.
Add and stir until dissolved, water and first amount of sugar.
Cool.
Sift together flour, baking powder, salt and second amount of sugar.
Add and beat smooth (1/2 minute with mixer), oil, yolks, water and vanilla.
Beat together to form stiff but moist peaks, egg whites and cream of tartar.
Gradually add third amount of sugar.
Beat until very stiff and shiny.
Thoroughly fold egg yolk mixture into meringue.
Divide batter in half and add chocolate to one portion.
Turn into an ungreased 10" tube pan, alternating white and chocolate batters.
Bake for 55 to 65 minutes or until cake springs back when lightly touched.
Invert and cool in pan.
When cool, loosen edges and remove cake.