Chocolate Chiffon Cake
7 eggs, separated
1/2 cup baking cocoa
3/4 cup boiling water
1-3/4 cups cake flour
1-3/4 cups sugar
1-1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup canola oil
2 teaspoons vanilla extract
1/4 teaspoon cream of tartar
ICING:
1/3 cup butter
2 cups confectioners' sugar
2 ounces unsweetened chocolate, melted and cooled
1-1/2 teaspoons vanilla extract
3 to 4 tablespoons hot water
Chopped nuts, optional
Directions
Let eggs stand at room temperature for 30 minutes. In a bowl, combine cocoa
and water until smooth; cool for 20 minutes. In a large bowl, combine
flour, sugar, baking soda and salt. In a bowl, whisk the egg yolks, oil and
vanilla; add to dry ingredients along with the cocoa mixture. Beat until well
blended. In another large bowl and with clean beaters, beat egg whites and
cream of tartar on high speed until stiff peaks form. Gradually fold into
egg yolk mixture.
Gently spoon batter into an ungreased 10-in. tube pan. Cut through the
batter with a knife to remove air pockets. Bake on lowest rack at 325° for
60-65 minutes or until top springs back when lightly touched. Immediately
invert pan; cool completely. Run a knife around sides and center tube of pan.
Invert cake onto a serving
plate.
For icing, melt butter in a saucepan. Remove from the heat; stir in the
confectioners' sugar, chocolate, vanilla and water. Drizzle over cake.
Sprinkle with nuts if desired. Yield: 16-20 servings.
~ Shar ~
Life is unsure, always eat your dessert first. ~Anon
[Non-text portions of this message have been removed]
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