Ingredients:
2 1/4 cups sifted flour
1 cup sugar
3 tsp. baking powder
1/2 tsp. salt
2 T. instant coffee
1/4 cup cocoa powder
1/2 cup canola oil
5 egg yolks
3/4 cup water
1 cup egg whites (7 or 8)
1/2 cup sugar
whipping cream (2-3 half pints)
Directions:
Sift together into mixing bowl the flour, baking powder, salt, sugar, coffee, and cocoa. Add oil, egg yolks and water. Beat on medium speed until well blended. In another bowl, beat egg whites and 1/2 tsp. salt until foamy. Gradually add 1/2 cup sugar and beat until stiff and glossy. Carefully fold meringue into cake batter. Pour into greased 10" tube pan. Bake at 325 degrees for 1 hour. Cool for an hour then loosen cake edges carefully. Cut cake into 7 or 8 layers. Reassemble with slightly sweetened whipped cream between layers. Frost with more whipped cream. Top with shaved chocolate curls.
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