1/3 c cocoa
2 T sugar
¼ c water
2 T oil
2 c unsifted flour
1-2/3 c sugar
3 t baking powder
1 t salt
½ c oil
7 eggs, separated, room temperature
¾ c cold water
2 t vanilla
½ t cream of tartar
Cocoa glaze
Combine cocoa, 2 T sugar, ¼ c water and 2 T oil; blend until smooth and set aside.
Combine flour, 1-1/2 c sugar, baking powder and salt in large bowl; add ½ c oil, all egg yolks, ¾ c cold water and vanilla. Beat on low speed until combined. Beat 5 minutes on high. With clean beaters, beat egg whites and cream of tartar in another large bowl until stiff peaks form. Pour batter in thin stream over entire surface of egg whites, fold in lightly using rubber scraper.
Remove 1/3 of batter to another bowl, gently fold in chocolate mixture.
Pour half the vanilla batter ungreased 10-inch tube pan. Spread half the chocolate mixture over the vanilla. Repeat layers; gently swirl with rubber scraper for marbled effect. Bake at 325 for 65-70 minutes. Invert cake over heat-proof funnel or bottle until cool. Invert onto serving plate and top with cocoa glaze.
Cocoa glaze
2 T butter
¼ c cocoa
3 T water
½ t vanilla
1-1/4 c powdered sugar
Melt butter in small saucepan. Stir in cocoa and water. Cook, stirring constantly, until mixture thickens; do NOT boil. Remove from heat. Stir in vanilla. Add powdered sugar; beat with wire whisk until smooth.
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