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. -----