5 Eggs
2 1/8 c Powdered sugar
8 7/8 oz Baking flour
— regular not self rising 5/8 c Vegetable oil
5/8 c Hot water
2 ts Baking powder
1/2 ts Vanilla; if desired
1 tb Cocoa powder
Butter or shortening — to grease pan – Separate egg whites from yolks. Set the whites aside. – Preheat oven to 350 degrees. – Mix yolks with sugar. Add slowly oil, then hot water. – Mix in flour and backing powder. – Beat egg whites alone in another bowl until they expand about 3 to 4 times. use an electric mixer on high speed for this. – Add these egg whites to the batter. Mix by hand. Add vanilla if desired. – Pour half into greased round angel-cake pan. Mix the cocoa into the remaining half and pour on top of the first layer in the pan. Don’t mix together. – Bake for 45 minutes. Check with toothpick (toothpick will not have mixture on it if the cake is done) by poking it into the cake. – Sprinkle finished cake with powdered sugar. – You could also add raisins or nuts to the original batter or pour chocolate on top of the finished cake. —–