* Exported from MasterCook *
Chocolate Chiffon Valentine Cake
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup baking cocoa
1/2 cup hot water
1 1/4 cups sugar -- divided
3/4 cup all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
4 eggs -- separated
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
Frosting:
1 1/2 cups whipping cream
1/4 cup confectioners' sugar
15 small fresh strawberries -- halved
Fresh mint -- optional
Line two greased 9-in. heart-shaped pans with waxed paper and grease
the paper; set aside. In a small bowl, combine the cocoa and water
until smooth; cool. In a large bowl, combine 1 cup sugar, flour,
baking soda and salt. Add egg yolks, oil, vanilla and cocoa mixture;
stir until smooth. In a small mixing bowl, beat egg whites until
foamy. Add cream of tartar; beat for 1 minute. Gradually add the
remaining sugar, beating until soft peaks form. Gradually fold into
chocolate mixture. Pour into prepared pans. Bake at 350' for 18-20
minutes or until top springs back when lightly touched. Cool for 10
minutes before removing from pans to wire racks to cool completely;
carefully remove waxed paper. In a mixing bowl, beat cream and
confectioners' sugar. Spread frosting between layers and over top and
sides of cake. Spoon 1-1/2 cups of frosting into a pastry bag with a
star tip. Pipe a decorative lattice design on the cake top and sides.
Garnish with strawberries and mint if desired. Refrigerate until
serving.
Source:
"2002 Taste of Home Annual Recipes"
Copyright:
"2001 Reiman Publications, LLC"
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Per Serving (excluding unknown items): 282 Calories; 17g Fat (54.5%
calories from fat); 4g Protein; 29g Carbohydrate; 1g Dietary Fiber;
111mg Cholesterol; 203mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2
Lean Meat; 0 Fruit; 0 Non-Fat Milk; 3 Fat; 1 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
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