CHOCOLATE CHIFFON CAKE

By Sube

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.

Preparation

Step 1

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