Chocolate Chiffon Cake

3/4 cup boiling water
1/2 cup cocoa

Combine and let cool. Sift together:

1 3/4 cups sifted flour
1 3/4 cups sugar
3 teaspoons baking powder
1 teaspoon salt

Make a well and add:
1/2 cup cooking oil
7 egg yolks, unbeaten
Cooled cocoa mixture
1 teaspoon vanilla extract

Beat until smooth. Then measure into mixing bowl and beat until very stiff:

1 cup egg whites (7 or 9)
1/2 teaspoon cream of tartar

Pour egg yolk mixture over egg whites, gently folding in until blended. Pour into ungreased pan. Bake at 325 degrees F for 55 minutes.

Frosting:
5 tablespoons flour
1 cup milk
3 tablespoons cocoa

Shake in jar. Cook, stirring until it forms a thick paste. Let cool until cold.

Cream together:
1 cup sugar
1 cup butter
1 teaspoon vanilla extract

Add flour paste and beat for 7 minutes.