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Chocolate Chiffon Cake Ring Recipe

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Chocolate Chiffon Cake Ring Recipe
Chocolate Chiffon Cake Ring Recipe photo by Taste of Home
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Chocolate Chiffon Cake Ring Recipe

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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
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour + cooling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour + cooling

Ingredients

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

Directions

In a small bowl, stir cocoa and water until smooth; cool. In a large bowl, combine flour, sugar, baking soda and salt. Add oil, egg yolks, vanilla and cocoa mixture; stir until smooth. In a mixing bowl, beat the egg whites until foamy. Add cream of tartar; beat until stiff peaks form. Gradually fold in egg yolk mixture. Pour into an ungreased 10-in. tube pan. Bake on lowest rack at 325° for 60-65 minutes or until the top springs back when lightly touched and cracks feel dry. Immediately invert pan on a bottle; cool completely. Loosen sides of cake from pan and remove. Dust with confectioners' sugar. Yield: 12-16 servings.
Originally published as Chocolate Chiffon Cake in Country Woman May/June 1996, p33

Nutritional Facts

1 piece: 235 calories, 9g fat (2g saturated fat), 93mg cholesterol, 254mg sodium, 34g carbohydrate (22g sugars, 1g fiber), 4g protein.

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  • 2/3 cup baking cocoa
  • 3/4 cup hot water
  • 1-1/2 cups cake flour
  • 1-3/4 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup vegetable oil
  • 7 eggs, separated
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cream of tartar
  • Confectioners' sugar
  1. In a small bowl, stir cocoa and water until smooth; cool. In a large bowl, combine flour, sugar, baking soda and salt. Add oil, egg yolks, vanilla and cocoa mixture; stir until smooth. In a mixing bowl, beat the egg whites until foamy. Add cream of tartar; beat until stiff peaks form. Gradually fold in egg yolk mixture. Pour into an ungreased 10-in. tube pan. Bake on lowest rack at 325° for 60-65 minutes or until the top springs back when lightly touched and cracks feel dry. Immediately invert pan on a bottle; cool completely. Loosen sides of cake from pan and remove. Dust with confectioners' sugar. Yield: 12-16 servings.
Originally published as Chocolate Chiffon Cake in Country Woman May/June 1996, p33

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