1/2 c Baking cocoa 1 ts Salt
3/4 c Boiling water 1/2 c Vegetable oil
1 3/4 c Cake flour 7 ea Eggs, separated
1 3/4 c Sugar 2 ts Vanilla extract
1 1/2 ts Baking soda 1/2 ts Cream of tartar
-ICING-
1/3 c Butter 1 1/2 ts Vanilla extract
2 c Powdered sugar 3 ea To 4 Tbsp. hot water
2 ea Squares (1 oz. ea.) Melted and cooled
-unsweetened chocolate, Chopped nuts, optional
In a bowl, combine cocoa and water until smooth; cool for 20 minutes.
In a mixing bowl, combine flour, sugar, baking soda and salt. Add
oil, egg yolks, vanilla and cocoa mixture; beat until smooth. In
another mixing bowl, beat egg whites and cream of tartar until stiff
peaks form. Gradually fold in egg yolk mixture. Pour into an
ungreased 10″ tube pan. Bake on lowest rack at 325 degrees for 60-65
minutes or until cake springs back when touched. Invert pan to cool;
remove cake from pan. For icing, melt butter in medium saucepan.
Remove from heat; stir in sugar, chocolate, and vanilla. Stir in
enough water until desired consistency; drizzle over cake. Sprinkle
top with nuts. Serves: 16-20
Yields
1 servings
