2 Tbsp. Cocoa

2 Tbsp. Sugar

2 Tbsp. Boiling Water

1/8 tsp. Red Food Coloring

1 C. plus 2 Tbsp. Sifted Cake Flour

¾ C. Sugar

½ tsp. Salt

1½ tsp. Baking Powder

¼ C. Vegetable Oil

2 Unbeaten Egg Yolks

¼ C. plus 2 Tbsp. Cold Water

1 tsp. Vanilla

½ C. (4) Egg Whites

¼ tsp. Cream of Tarter

Stir together first 4 ingredients until smooth. Set aside to cool.

Sift together into mixing bowl cake flour, sugar, salt, baking powder. Make a well and add in order vegetable oil, unbeaten egg yolks, cold water, vanilla. Beat until smooth.

In a large mixing bowl whip egg whites and cream of tarter until whites form stiff peaks. Do not under beat.

Pour egg yolk mixture gradually over whipped egg whites. Gently folding with rubber spatula just until blended. Do not stir. Place half the batter in another bowl. Pour cocoa mixture gradually over half of batter gently folding until blended. Immediately pour alternate layers of dark and light batter into ungreased pan. Bake at 325~ for 50 to 55 minutes. Invert pan to cool. Serve 8-10 people

Rose Cerroni