Chocolate Chiffon Cake

Ingredients

Cake

• 3/4 cup boiling water
• 1/2 cup cocoa
• 1 3/4 cups sifted all-purpose flour
• 1 3/4 cups granulated sugar
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup vegetable oil
• 7 egg yolks, unbeaten
• Cooled cocoa mixture
• 1 teaspoon vanilla extract
• 1 cup egg whites (7 or 9)
• 1/2 teaspoon cream of tartar

Frosting

• 5 tablespoons all-purpose flour
• 1 cup milk
• 3 tablespoons cocoa
• 1 cup granulated sugar
• 1 cup butter
• 1 teaspoon vanilla extract

Instructions

Cake

1. Combine boiling water and cocoa; let cool.
2. Sift together flour, sugar, baking powder and salt. Make a well and add cooking oil, egg yolks, cooled cocoa mixture and vanilla extract. Beat until smooth.
3. Measure egg whites and cream of tartar into a mixing bowl and beat until very stiff.
4. Pour egg yolk mixture over egg whites, gently folding in until blended. Pour into ungreased pan.
5. Bake at 325 degrees F for 55 minutes.

Frosting

1. Shake flour, milk and cocoa in jar. Cook, stirring until it forms a thick paste.
2. Let cool until cold.
3. Cream together the sugar, butter and vanilla extract.
4. Add flour paste and beat for 7 minutes.