Cocoa Chiffon Cake with Vanilla Glaze

in Diana's Recipe Book

Average Rating:  (total ratings: 2)

Servings: 12-16

Ingredients: 2 cups sugar, divided 1 1/2 cups cake flour 2/3 cup unsweetened cocoa 2 teaspoons baking powder 1 teaspoon salt 1/2 teaspoon baking soda 1/2 cup vegetable oil 7 eggs, separated and at room temperature 3/4 cup cold water 2 teaspoons vanilla extract 1/2 teaspoon cream of tartar or 1/2 teaspoon lemon juice Vanilla Glaze (recipe follows)

Instructions: 1. Preheat oven to 325°F (160°C). 2. Combine 1-3/4 cups sugar, flour, cocoa, baking powder, salt and baking soda in large bowl. Add oil, egg yolks, water and vanilla; beat until smooth. 3. Beat egg whites and cream of tartar (or lemon juice) in extra-large bowl until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Gradually pour chocolate batter over beaten egg whites, folding with rubber spatula just until blended. Pour into an ungreased 10-inch (25 cm) tube pan. 4. Bake 1 hour and 20 minutes or until top springs back when touched lightly. Invert pan on heat-proof funnel until completely cool. Remove cake from pan; invert onto serving plate. Spread top of cake with Vanilla Glaze, allowing some to drizzle down sides. Makes 12 to 16 servings. Vanilla Glaze 1/3 cup butter or margarine 2 cups powdered sugar 1-1/2 teaspoons vanilla extract 2 to 4 tablespoons hot water Melt butter in medium saucepan over low heat. Remove from heat. Stir in powdered sugar and vanilla. Stir in water, 1 tablespoon at a time, until smooth and of desired consistency. About 1-1/4 cups glaze. VARIATION: COCOA PEPPERMINT CHIFFON CAKE: Omit vanilla extract; add 1 to 1-1/2 teaspoons peppermint extract. Add red food color to VANILLA GLAZE for pink colored glaze. Garnish with crushed hard peppermint candy.

Source: Hershey's Chocolate

Date: August 4, 2003

Reviews

© 2008 Diana Baker Woodall. All rights reserved.
Web Design by Blairworks of Sonoma County