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1
Sift
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2
together
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3
flour,
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4
1 1/2 cups sugar, baking powder and salt.
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5
Make
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6
a
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7
well
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8
in the center of the dry ingredients and add in
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9
this order:
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10
salad oil, egg yolks, cold water and vanilla. Beat
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11
until
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12
satin smooth.
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13
In a large bowl beat egg whites with cream of tartar until very stiff peaks form.
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14
Pour egg
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yolk batter
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16
in
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17
thin
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18
stream over entire surface of egg whites, gently
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19
folding
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20
to blend.
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21
Remove 1/3 of batter to a separate bowl.
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22
Blend
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23
together
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boiling water, 2 tablespoons sugar
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25
and Hershey's chocolate.
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26
Gently fold chocolate mixture into
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27
the
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28
1/3 portion
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29
of
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30
batter.
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31
Spoon
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32
half of the light batter
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33
into
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34
an ungreased 10-inch tube pan.
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35
Pour in half of chocolate batter. Repeat layers with remaining batters.
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36
With a narrow spatula, swirl gently through batters to form marbled pattern.
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37
Bake in slow oven (325u00b0) for 55 minutes.
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38
Raise oven to 350u00b0
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39
and
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40
bake 10
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41
minutes
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42
longer.
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43
(Cake
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44
is done if it springs
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45
back when you touch the surface lightly.) Invert cake over
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46
pop
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47
bottle in pan; cool.
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48
Then frost with your favorite chocolate frosting.
