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Chocolate Chiffon Cake

Meet the Cook: There were 11 of us to cook for when I was young. This was a recipe that my mother had. If there were cracked eggs from the laying hens she kept, it was always a good way of using them up! Like my parents, my husband and I have nine children, all of them grown. We are also the grandparents of 13. -Dorothy Haag, Mt. Horeb, Wisconsin

12-16 ServingsPrep: 15 min. Bake: 1 hour + cooling

Ingredients

1-3/4 cups sugar
1-1/2 cups cake flour
2/3 cup baking cocoa
1 teaspoon baking soda
1 teaspoon salt
7 eggs, separated
3/4 cup water
1/2 cup canola oil
1 teaspoon vanilla extract
1/2 teaspoon cream of tartar
Confectioners' sugar

Directions

Let eggs stand at room temperature for 30 minutes. In a large bowl,
combine the sugar, flour, cocoa, baking soda and salt. In another
bowl, whisk the egg yolks, water, oil and vanilla. Add to dry
ingredients; beat until well blended. In another bowl, beat egg
whites and cream of tartar until stiff peaks form; fold into batter.
Gently spoon into an ungreased 10-in. tube pan. Cut through batter
with a knife to remove air pockets. Bake on the lowest oven rack at
325° for 60-65 minutes or until cake springs back when lightly
touched. Immediately invert pan; cool completely, about 1 hour.
Run a knife around side and center tube of pan. Remove cake to a

2 of 2

Chocolate Chiffon Cake (continued)

Directions (continued)

serving plate. Dust with confectioners' sugar.
Yield: 12-16 servings.

Nutrition Facts: 1 serving (1 piece) equals 235 calories, 9 g fat (2 g saturated fat), 93 mg cholesterol, 254 mg sodium, 34 g carbohydrate, 1 g fiber, 4 g protein.