Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/3           cups  baking cocoa
  1 1/4           cups  boiling water
  1 1/2           cups  plus 3 tablespoons sugar -- divided
     1/2           cup  plus 2 tablespoons vegetable oil -- divided
  2 1/4           cups  all-purpose flour
  1         tablespoon  baking powder
  1           teaspoon  salt
  7                     eggs -- separated
     3/4           cup  water
     1/2      teaspoon  cream of tartar
  2          teaspoons  grated orange peel
                        ***ORANGE GLAZE***
  2               cups  confectioners' sugar
     1/3           cup  buffer -- melted
  3        tablespoons  orange juice -- (up to 4)
     1/2      teaspoon  grated orange peel

Preparation:

In a bowl, combine cocoa, boiling water, 3 tablespoons sugar and 2 tablespoons oil; whisk until smooth. Cool. In a mixing bowl, combine flour, baking powder, salt and remaining sugar. Whisk egg yolks, water and remaining oil; add to dry in- gredients. Beat until well blended. Beat egg whites and cream of tartar until soft peaks form; fold into batter. Remove 2 cups of batter; stir into cocoa mixture. To the remaining batter, add orange peel. Alternately spoon the batters into an un- greased 10-in. tube pan. Swirl with a knife. Bake at 3250 for 70-75 minutes or until top springs back when lightly touched. Invert cake pan on a wire rack; cool. For the glaze, combine sugar, but- ter and enough orange juice to reach desired consistency. Add orange peel; spoon over cake.

Nutritional Information:

1520 Calories (kcal); 34g Total Fat; (20% calories from fat); 68g Protein; 229g Carbohydrate; 1309mg Cholesterol; 4004mg Sodium