Preheat overn to 325 F
Combine coffee and cocoa, add water and stir until smooth.
Cool. Sift flour, sugar, baking powder, baking soda and salt
into a bowl. Make a well in the center.
Pour in oil, slightly beaten egg yolks, vanilla and cocoa
mixture. Beat until smooth. Beat egg whites with cream of
tartar until stiff. Fold into flour mixture to blend. Pour into a 10
inch ungreased tube pan.