Room temperature eggs abut 1 hour. oven 325. Add cocoa and hot water to smooth paste. Sift flur, sugar, soda and salt. Make a well in flour add in order salad oil, egg yolks, vanilla, cocoa. Beat until smooth.
Sprinkle cream of tarter over egg white. Whip high speed until stiff peaks add batter and fold in angel food tin for 60 minutes.
Originally Submitted
8/30/2011
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