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

Related recipes