Milk chocolate chiffon cake

Yield: 16 Servings

Measure 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 \N Egg yolks
¾ cup Water
1 tablespoon Vanilla extract
8 \N Egg whites
\N \N Chocolate brandy creme (see recipe)

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, .

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