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Chocolate Chiffon Cake Ring

 Chocolate Chiffon Cake Ring
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


  • 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 McCormick® Pure Vanilla Extract
  • 1/2 teaspoon cream of tartar
  • Confectioners' sugar


  • 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

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Chocolate Chiffon Cake Ring (continued)

Directions (continued)

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