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Regal Marble Chiffon Cake

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

1/2  c  Unsweetened Cocoa Powder
1/4  c  Water
3  tb  Sugar
2  tb  Cooking Oil
2 1/4  c  Sifted Cake Flour
2  c  All-Purpose Flour -- Sifted
1 1/2  c  Sugar
1  tb  Baking Powder
1/4  ts  Salt
1/2  c  Cooking Oil
7    Egg Yolks
3/4  c  Cold Water
1  t  Vanilla
7    Egg Whites
1/2  ts  Cream Of Tartar
    Chocolate Glaze -- Recipe

1. In a small saucepan, combine cocoa powder, 1/4 cup water, 3 Tbs sugar and 2 Tbs cooking oil. Stir over low heat 1 to 2 mins or till sugar dissolves. Remove from heat; let cool. 2. Meanwhile, in a mixing bowl, sift together flour, 1 1/2 cups sugar, baking powder and salt. Make a well in center of the dry ingredients. Add 1/2 cup cooking oil, egg yolks, 3/4 cup cold water and vanilla. Beat on low speed with an electric mixer till combined, then at high speed for about 5 mins or till satin-smooth. 3. Thoroughly wash beaters. In another large mixing bowl, beat egg whites and cream of tartar till stiff peaks form (tips stand straight). Pour egg-yolk batter in a thin stream over entire surface of beaten egg whites; fold in lightly by hand. 4. Transfer 1/3 of the batter (about 3 cups) to a medium mixing bowl. Gently fold in the cocoa mixture. 5. Turn half of the light-colored batter into an ungreased 10-inch tube pan. Top with half of the darker batter. Repeat layers of light and dark batters. With a narrow spatula, gently swirl through batters to marble, leaving distinctive light and dark areas throughout. 6. Bake in a 325 F oven for 65 to 70 mins or till cake springs back when you touch it lightly with your finger. Invert cake in pan; cool thoroughly. Loosen cake; remove from pan. 7. Spoon Chocolate Glaze over top of cake, allowing the excess glaze to drip down the sides of the cake. If you like, after the glaze sets, combine 1/2 cup sifted powdered sugar and a little milk till it's a drizzling consistency; drizzle over top of cake. Makes 12 servings. Chocolate Glaze: In a small heavy saucepan, heat 4 ozs. semisweet chocolate, cut up, and 3 Tbs margarine or butter over low heat till just melted, stirring occasionally. Remove from heat. Stir in 1 1/2 cups sifted powdered sugar and 3 Tbs hot water, 1 tsp at a time, till glaze is smooth and of drizzling consistency.

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