Printable | Taste of Home

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 vegetable oil
2 teaspoons vanilla extract
1/4 teaspoon cream of tartar
ICING:
1/3 cup butter
2 cups confectioners' sugar
2 squares (1 ounce each) unsweetened chocolate, melted and cooled
1-1/2 teaspoons vanilla extract
3 to 4 tablespoons hot water
Chopped nuts, optional

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 mixing bowl, combine flour,

Printed from tasteofhome.com Oct 13, 2008

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Chocolate Chiffon Cake cont.

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 mixing 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.