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Chocolate Chip Chiffon Cake

Author/Submitted by:
Servings: 12
Categories: Cakes / Chocolate / Desserts

Ingredients:
    -JUDY GARNETT PJXG05A
2 1/4  c  Flour
1  tb  Baking powder
1  t  Salt
1 3/4  c  Sugar
1/2  c  Vegetable oil
3/4  c  Water
5    Egg yolks
2  ts  Vanilla extract
7    Egg whites
1/2  ts  Cream of tartar
1  oz  (3 squares) unsweetened
    -chocolate, grated
    -----FROSTING-----
1  oz  (3 squares) unsweetened
    -chocolate
3  tb  Shortening
2  c  Powdered sugar, sifted
1/4  c  (+1 T.) milk
1  t  Vanilla extract

Directions:
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


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