Marble Chiffon Cake

Directions

1. 1
   Sift
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   together
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   flour,
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   1 1/2 cups sugar, baking powder and salt.
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   Make
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   a
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   well
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   in the center of the dry ingredients and add in
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   this order:
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    salad oil, egg yolks, cold water and vanilla. Beat
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    until
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    satin smooth.
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    In a large bowl beat egg whites with cream of tartar until very stiff peaks form.
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    Pour egg
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    yolk batter
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    in
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    thin
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    stream over entire surface of egg whites, gently
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    folding
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    to blend.
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    Remove 1/3 of batter to a separate bowl.
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    Blend
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    together
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    boiling water, 2 tablespoons sugar
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    and Hershey's chocolate.
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    Gently fold chocolate mixture into
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    the
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    1/3 portion
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    of
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    batter.
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    Spoon
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    half of the light batter
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    into
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    an ungreased 10-inch tube pan.
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    Pour in half of chocolate batter. Repeat layers with remaining batters.
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    With a narrow spatula, swirl gently through batters to form marbled pattern.
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    Bake in slow oven (325°) for 55 minutes.
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    Raise oven to 350°
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    and
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    bake 10
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    minutes
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    longer.
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    (Cake
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    is done if it springs
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    back when you touch the surface lightly.) Invert cake over
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    pop
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    bottle in pan; cool.
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    Then frost with your favorite chocolate frosting.