Chocolate Chiffon Cake

1/2 cup cocoa
1-3/4 cups flour
1-1/2 teaspoon soda
1/2 cup cooking oil
2 teaspoon vanilla
3/4 cup boiling water
1-3/4 cup sugar
1 teaspoon salt
8 eggs separated
1/2 teaspoon cream of tartar

Mix cocoa and boiling water and set aside to cool.

Mix together flour, sugar, baking soda, and salt.

Make a hole in the middle and put in oil, egg yolks, vanilla, and cocoa mixture. Beat about 3 minutes.

Beat egg whites and cream of tartar until stiff. Fold into batter.

Pour into ungreased tube pan. Cut through with spatula.

Bake at 325° F. 55 minutes.

Increase temperature to 350° F. for 10 minutes.

Frosting
2-1/2 cups sugar
1 cup evaporated milk
1 6-ounce package semi-sweet chocolate pieces
1 cup marshmallow cream
1/2 cup melted butter

Combine sugar, milk, butter in saucepan.

Boil until soft ball is formed in cold water. Remove from heat.

Add chocolate pieces and marshmallow cream until melted.

Add a few drops of milk if needed for spreading consistency.