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Chocolate Chiffon Cake

Erma Fox of Memphis, Missouri suggests baking this beautifully high, rich sponge cake for a special dessert.

16-20 ServingsPrep: 25 min. + cooling Bake: 1 hour + cooling

Ingredients

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

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Chocolate Chiffon Cake (continued)

Directions (continued)

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.

Nutrition Facts: 1 serving (1 piece) equals 274 calories, 11 g fat (4 g saturated fat), 83 mg cholesterol, 266 mg sodium, 41 g carbohydrate, 1 g fiber, 4 g protein.