Chocolate Chip Chiffon Cakecakes, chocolate, desserts 2 1/4 cup flour 1 tablespoon baking powder 1 teaspoon salt 1 3/4 cup sugar 1/2 cup vegetable oil 3/4 cup water 5 egg yolks 2 teaspoon vanilla extract 7 egg whites 1/2 teaspoon cream of tartar 1 oz (3 squares) unsweetened chocolate; grated ----FROSTING---- 1 oz (3 squares) unsweetened chocolate 3 tablespoon shortening 2 cup powdered sugar; sifted 1/4 cup (+1 t.) milk 1 teaspoon vanilla extract Sift together flour, baking powder, salt and sugar; make a well i center of dry ingredients. Add oil, water, yolks, and vanilla; beat at med. speed w/elec. mixer for 2 minutes. Beat egg whites and crem of tartar at high speed until stiff peaks form. Pour egg yolk mixture in a thin, steady stream over entire surface of egg whites; gently fold whites into yolk mixture. Fold in grated chocolate. Pour batter into an ungreased 10 inch tube pan, spreading evenly with a spatula. Bake at 325 deg. for 55 mins.; increase temp. to 350 deg. and bake an additional 10 minutes or until cake springs back when lightly touchedl Remove from oven; invert pan, and let cool 40 minutes. Loosen cake from sides of pan using a narrow metal spatula; remove from pan. Spread frosting on top and sides of cake. Yield: one 10-inch cake. FROSTING: Combine chocolate and shortening in top of a double boiler. Bring water to a boil; reduce heat to low and cook until choc. melts, stirring occasionally. Add sugar and stir until smooth. Add milk and remaining ingredients; stir until frosting is spreading consistency. Yield: 1 1/2 cups. Source: Bergan Family Favorites, Omaha Nebraska America's Best Recipes 1992 |
