Recipe | Mexican Chocolate Chiffon Dessert

Mix coffee and cocoa; let cool. Sift together flour, sugar, salt and soda. Add to coffee and cocoa. Add next three ingredients. Beat egg whites and cream of tartar. Add to rest of ingredients. Bake in an angel food cake pan.

3/4 c. hot coffee
1/3 c. cocoa
1¾ c. flour
1-2/3 c. sugar
1/2 t. salt
1½ t. soda
1/2 c. vegetable oil
7 egg yolks
2 t. vanilla
7 egg whites
1/2 t. cream of tartar

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