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Cook'n with Betty Crocker 
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Mahogany Chiffon Cake |
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Serves: 16 Print this RecipeThis chiffon cake gets its mahogany color from the cocoa. Chocolate lovers can do double chocolate duty by using the chocolate glaze and topping the cake with big, luscious chocolate curls. 3/4 cup boiling water 1/2 cup baking cocoa 1 3/4 cups cake flour or 1 1/2 cups all-purpose flour 1 3/4 cups sugar 1 1/2 teaspoons baking soda 1 teaspoon salt 1/2 cup vegetable oil 2 teaspoons vanilla extract 7 eggs yolks 1 cup egg whites (7 or 8) 1/2 teaspoon cream of tartar Chocolate Glaze (below) CHOCOLATE GLAZE 1/2 cup semisweet semisweet chocolate chips 2 tablespoons margarine or butter 2 tablespoons corn syrup 1 to 2 teaspoons hot water _Schwarz, Sofia ..........Click the Edit tab and select this entry to learn more about this Spirit of Betty Crocker Contest Winner. 1. Mix boiling water and cocoa; set aside to cool. 2. Move oven rack to lowest position. Heat oven to 325°. 3. Mix flour, sugar, baking soda and salt in large bowl. Beat in oil, vanilla, egg yolks and cooled cocoa mixture until smooth. 4. Beat egg whites and cream of tartar in large bowl with electric mixer on high speed until stiff peaks form. Do not underbeat. Gradually pour egg yolk mixture over beaten whites, gently folding just until blended. Pour into ungreased angel food cake pan (tube pan), 10 x 4 inches. 5. Bake 65 to 70 minutes or until top springs back when touched lightly. Immediately turn pan upside down onto heatproof funnel or bottle. Let hang about 2 hours or until cake is completely cool. 6. Spread or drizzle top of cake with Chocolate Glaze. 1 SERVING: Calories 320 (Calories from Fat 115); Fat 13g (Saturated 3g); Cholesterol 95mg; Sodium 330mg; Carbohydrates 48g (Dietary Fiber 1g); Protein 4g. From "Betty Crocker's Best-Loved Recipes." Text Copyright 1998 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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