Mock-chiffon chocolate cake
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Eggs; separated | |
| 1½ | cup | C and H Granulated Sugar divided |
| 2 | cups | All-purpose flour |
| 2 | teaspoons | Baking powder |
| ¼ | teaspoon | Baking soda |
| 1 | cup | Whipping cream |
| ¼ | cup | C and H Powdered Sugar |
| 1 | teaspoon | Salt |
| ⅓ | cup | Salad oil |
| 1 | cup | Milk |
| 2 | ounces | Unsweetened chocolate melted |
| ¼ | cup | Chocolate Quick |
Directions
CHOCOLATE CREAM
Beat egg whites until foamy, gradually beat in ½ cup sugar until very stiff. Set aside. Combine remaining sugar, flour, baking powder, soda and salt. Mix well. Add the oil and half the milk.
Beat one minute. Add remaining milk and egg yolks and beat one minute. Stir in chocolate. Fold in beaten egg whites. Pour in greased and floured 13 x 9-inch pan. Bake in 350 oven 40 minutes.
Cool. Cut in squares and serve with Chocolate Cream.
Chocolate Cream: Combine whipping cream, powdered sugar and chocolate Quick. Beat until stiff.
[NOTE: Chocolate Quick is a brand of chocolate milk mix made by Nestle's ~Karen]
Reprinted with permission from _Just Cakes_ From the C and H Sugar Kitchen Electronic format by Karen Mintzias