Chocolate chip chiffon cake
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -JUDY GARNETT PJXG05A | ||
| 2¼ | cup | Flour |
| 1 | tablespoon | Baking powder |
| 1 | teaspoon | Salt |
| 1¾ | cup | Sugar |
| ½ | cup | Vegetable oil |
| ¾ | cup | Water |
| 5 | Egg yolks | |
| 2 | teaspoons | Vanilla extract |
| 7 | Egg whites | |
| ½ | teaspoon | Cream of tartar |
| 1 | ounce | (3 squares) unsweetened chocolate; grated |
| 1 | ounce | (3 squares) unsweetened chocolate |
| 3 | tablespoons | Shortening |
| 2 | cups | Powdered sugar; sifted |
| ¼ | cup | (+1 T.) milk |
| 1 | teaspoon | Vanilla extract |
Directions
FROSTING
Sift together flour, baking powder, salt and sugar; make a well i center of dry ingredients. Add oil, water, yolks, and vanilla; beat at med. speed w/elec. mixer for 2 minutes. Beat egg whites and crem of tartar at high speed until stiff peaks form. Pour egg yolk mixture in a thin, steady stream over entire surface of egg whites; gently fold whites into yolk mixture. Fold in grated chocolate. Pour batter into an ungreased 10 inch tube pan, spreading evenly with a spatula.
Bake at 325 deg. for 55 mins.; increase temp. to 350 deg. and bake an additional 10 minutes or until cake springs back when lightly touchedl Remove from oven; invert pan, and let cool 40 minutes.
Loosen cake from sides of pan using a narrow metal spatula; remove from pan. Spread frosting on top and sides of cake. Yield: one 10-inch cake.
FROSTING: Combine chocolate and shortening in top of a double boiler. Bring water to a boil; reduce heat to low and cook until choc. melts, stirring occasionally. Add sugar and stir until smooth.
Add milk and remaining ingredients; stir until frosting is spreading consistency. Yield: 1½ cups. Source: Bergan Family Favorites, Omaha Nebraska America's Best Recipes 1992