1/3 c. unsweetened cocoa
2 T. sugar
1/4 c. water
2 T. vegetable oil
2 c. flour
1 1/2 c. sugar
3 t. baking powder
1 t. salt
1/2 c. vegetable oil
7 eggs, separated
3/4 c. cold water
2 t. vanilla
1/2 t. cream of tartar

Cream cocoa, 2 T. sugar, 1/4 c. cold water and 2 T. oil in a small bowl, stir until smooth; set aside. Combine flour, 1 1/2 c. sugar, baking powder and salt in large mixing bowl;
add in order; 1/2 c. vegetable oil, egg yolks, 3/4 c. cold water and vanilla. Beat at low speed until combined, then at high speed for 5 minutes.
Beat egg whites in large mixing bowl with cream of tartar until stiff. Pour batter in slowly; fold in lightly by hand. Remove 1/3 of batter to a separate bowl; fold in chocolate mixture.
Pour half of light mixture in 10″ tube pan, top with dark mixture. Repeat layers; with narrow spatula swirl gently through batters to marble.
bake at 325 for 65 – 70 minutes.