Title: Chocolate Chiffon Cake
Categories: Dessert
Yield: 10 Servings

1 3/4 c Flour
2 1/2 ts Cream of tartar
1 ts Baking soda
2 c Sugar
2/3 c Cocoa
1/2 c Oil
7 Eggs; divided
1 c Water; minus 2 Tbs
1 ts Vanilla
1 1/2 ts Salt

Source: Marcy Sher

Preheat oven to 350 degrees. Sift together the flour, 2 tsp cream of
tartar, baking soda, sugar and cocoa in a large bowl. Make a well in the
dry ingredients. Add oil, egg yolks, water and vanilla. Mix well. In a
chilled bowl beat egg whites, salt and 1/2 tsp cream of tartar until stiff.
Fold into the mixture in large bowl. Fill ungreased chiffon pan. Bake 65
minutes.

Posted to JEWISH-FOOD digest by Linda Shapiro on Sep 10,
1998, converted by MM_Buster v2.0l.