Milk chocolate chiffon cake
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | pack | (11.5-oz) Nestle Toll House milk chocolate morsels |
| 1¾ | cup | All-purpose flour |
| 1¼ | cup | Sugar; divided |
| 1 | tablespoon | Baking powder |
| 1 | teaspoon | Salt |
| ¼ | cup | Plus |
| 3 | tablespoons | Vegetable oil |
| 6 | Egg yolks | |
| ¾ | cup | Water |
| 1 | tablespoon | Vanilla extract |
| 8 | Egg whites | |
| Chocolate brandy creme (see recipe) | ||
Directions
Preheat oven to 325 degrees. Melt over hot (not boiling) water, Nestle Toll House milk chocolate morsels; stir until smooth. Set aside. In large bowl, combine flour, ¾ cup sugar, baking powder and salt; make well in center.
Add vegetable oil, egg yolks, water and vanilla extract to well in flour mixture; beat thoroughly. Stir in melted morsels; set aside. In large bowl, beat egg whites until foamy. Gradually add remaining ½ cup sugar, beating until stiff peaks form. Gently fold into chocolate batter. Pour into ungreased 10-inch tube pan. Bake at 325 degrees for 55-60 minutes.
Immediately invert pan; cool completely. Remove from pan. Split cake crosswise into 2 layers. Fill with ½ cup Chocolate Brandy Creme; frost with remaining 1-½ cups Chocolate Brandy Creme. Garnish as desired. Makes one tube cake.
From <FavoriteRecipes:NestleSweetTreats>. Downloaded from Glen's MM Recipe Archive, .