Chocolate chiffon cake
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Baking cocoa |
| ¾ | cup | Boiling water |
| 1¾ | cup | Cake flour |
| 1¾ | cup | Sugar |
| 1½ | teaspoon | Baking soda |
| ⅓ | cup | Butter |
| 2 | cups | Powdered sugar |
| 2 | eaches | Squares (1 oz. ea.) unsweetened chocolate, |
| 1 | teaspoon | Salt |
| ½ | cup | Vegetable oil |
| 7 | eaches | Eggs, separated |
| 2 | teaspoons | Vanilla extract |
| ½ | teaspoon | Cream of tartar |
| 1½ | teaspoon | Vanilla extract |
| 3 | eaches | To 4 Tbsp. hot water |
| Melted and cooled | ||
| Chopped nuts, optional | ||
Directions
ICING
In a bowl, combine cocoa and water until smooth; cool for 20 minutes.
In a mixing bowl, combine flour, sugar, baking soda and salt. Add oil, egg yolks, vanilla and cocoa mixture; beat until smooth. In another mixing bowl, beat egg whites and cream of tartar until stiff peaks form. Gradually fold in egg yolk mixture. Pour into an ungreased 10" tube pan. Bake on lowest rack at 325 degrees for 60-65 minutes or until cake springs back when touched. Invert pan to cool; remove cake from pan. For icing, melt butter in medium saucepan.
Remove from heat; stir in sugar, chocolate, and vanilla. Stir in enough water until desired consistency; drizzle over cake. Sprinkle top with nuts. Serves: 16-20 From: "Taste of Home" Magazine, Feb/Mar 199555555
Submitted By DEBBIE CARLSON On 04-02-95