Desserts: CHocolate Chip Chiffon Cake (large)

Measure (level) and sift together into bowl:
2 cups sifted flour
1 3/4 cups sugar
3 t bp
1 t salt

Make a well, and add in order:
1/2 cup cooking oil
7 unbeaten egg yolks
3/4 cup cold water
2 t vanilla
Beat with spoon until smooth. 

Measure into large mixing bowl:
1 cup egg whites (7-8)
1/2 t cream of tartar
Whip until whites form VERY stiff peaks, stiffer than for meringue.  Do not underbeat.

Pour egg yolk mixture gradually over shipped whites, gently folding with rubber spatula until blended.  Do not stir.  Sprinkle over top of batter gently folding with a few strokes:
3 squares unsweetened or semi-sweet chocolate (3 oz) coarsely grated.  Pour into ungreased 10" tube pan and bake at 325 for about 55 minutes until top springs back when lightly touched.  Turn pan upside down over bottle until cold.