Chocolate Chiffon Cake

Ingredients
7 large eggs separated
12 cup baking cocoa
34 cup boiling water
134 cups cake flour
134 cups sugar
112 teaspoons baking soda
1 teaspoon salt
12 cup canola oil
2 teaspoons vanilla extract
14 teaspoon cream of tartar
icing
13 cup butter
2 cups confectioners sugar
2 ounces unsweetened chocolate melted and cooled
112 teaspoons vanilla extract
3 to 4 tablespoons hot water
Chopped nuts optional

Directions
Let eggs stand at room temperature for 30 minutes. In a bowl combine cocoa and water until smooth cool for 20 minutes. In a large bowl combine flour sugar baking soda and salt. In a bowl whisk the egg yolks oil and vanilla add to dry ingredients along with the cocoa mixture. Beat until well blended. In another large bowl and with clean beaters beat egg whites and cream of tartar on high speed until stiff peaks form. Gradually fold into egg yolk mixture.

Gently spoon batter into an ungreased 10in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on lowest rack at 325 for 6065 minutes or until top springs back when lightly touched. Immediately invert pan cool completely. Run a knife around sides and center tube of pan. Invert cake onto a serving plate.
For icing melt butter in a saucepan. Remove from the heat stir in the confectioners sugar chocolate vanilla and water. Drizzle over cake. Sprinkle with nuts if desired.
Nutrition Facts
1 piece 268 calories 11g fat 3g saturated fat 73mg cholesterol 262mg sodium 40g carbohydrate 30g sugars 1g fiber 4g protein.