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

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