Chocolate Chiffon cake

Cocoa Mixture
Hot water, 3/4 cup
Bakersfield Premium Cocoa 1/2 cup plus 2 Tbsp

Oil Mixture
Canola Oil, 1/2 cup
Flavorade French Vanilla, 2 tsp
Flavorade Mocha, 1 tsp (as coffee substitute, or you may use coffee powder 1 tsp and dissolve together with cocoa and hot water)

Egg Mixture
Whole eggs, Large, 4
Egg whites, 2 (from large eggs)
Sugar, 1 and 1/2 cup
Cakemaster, Cold, 26 g or about 1 and 3/4 Tbsp. yes cold cakemaster, for better result.

Dry Ingredients
Cake Flour, 1 3/4 cup
Baking powder, 1 Tbsp
Baking soda, 1 1/2 tsp
Iodized salt, 1 tsp

1 8x3 round pan, ungreased. you may use 2 8x3 round baking pans.

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