CHOCOLATE CHIFFON CAKE

CHOCOLATE CHIFFON CAKE
CHOCOLATE CHIFFON CAKE

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • COOL:

  • 1/2

    cup cocoa

  • 1/2

    cup + 4 tbsps boiling water

  • MEASURE LEVEL & SHIFT TOGETHER TO MIX:

  • 1-1/2

    cup cake flour

  • 1-1/2

    cup sugar and 4 tbsps sugar

  • 4

    tbsps baking powder

  • 5

    tsps salt

  • MAKE A WELL AND ADD:

  • 1/2

    CUP wESSON oIL

  • 8

    UNBEATEN EGGYOLKS

  • ADD THE COOLED COCOA

  • 1

    TBSP VANILLA

  • 1/4

    TSP RED COLORING (OPTIONAL)

  • Beat until smooth.

  • MEASURE INTO LARGE BOWL;

  • 1

    cup egg whites ( 8 whites)

  • 1/2

    tsp cream of tartar

  • CHOCOLATE ICING:

  • 1

    cup sugar

  • 3/4

    cup cocoa

  • Mix together.

  • Add:

  • 1

    cup milk

  • 1

    tsp vanilla

  • 1

    tbsp butter

  • Stir and cook in low fire until thick.

  • ANOTHER CHOCOLATE ICING:

  • 2

    cans condensed milk

  • 2

    cups butter

  • 1

    cup Hershey's cocoa

  • 1/2

    tsp white sugar

  • Mix all ingredients. Stir in low fire until it gets thicker. Pass it to a strainer with as wooden spoon. Spread.

Directions

Whip white until stiff. Pour batter mix over white just until blended. Bake on 275 degrees for 45 minutes.

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