CHOCOLATE CHIFFON WITH FLUFFY VANILLA FROSTING

CHOCOLATE CHIFFON with Fluffy Vanilla Frosting image

Provided by Mary Louise

Time 1h30m

Number Of Ingredients 23

combine and let cool:
3/4 c boiling water
3/4 c cocoa powder
sift together in a bowl:
1 3/4 c flour
1 3/4 c sugar
1 1/2 tsp baking soda
1 tsp salt
make a well and add:
1/2 c cooking oil
the cooled cocoa mixture
7 unbeaten egg yolks
2 tsp vanilla
beat until smooth
in a large mixing bowl add:
1 c egg whites (7 or 8)
1/2 tsp cream of tartar
beat until very stiff
frosting:
1 small pkg vanilla instant pudding (french)
1/4 c powdered sugar
1 c milk
cool whip (3/4 of small container), thawed

Steps:

1. Combine water and cocoa. Let cool.
2. Sift together in a bowl flour, sugar, baking soda and salt. Make a well and add cooking oil, the cooled cocoa mixture, egg yolks and vanilla. Beat until smooth.
3. In a large mixing bowl beat until very stiff egg whites and cream of tartar.
4. Pour egg yolk mixture in thin stream over entire surface of egg whites, gently cutting and folding in with a rubber spatula until blended.
5. ~Picture shows batter ready to be poured into tube pan.~
6. Pour into an ungreased 10 inch tube pan. Bake in a 325 degree oven for 65 to 70 minutes or until cake tests done.
7. ~Cake removed from oven. Ready to be inverted.~
8. Invert pan. Let hang until cool. When cool remove from pan and put on cake plate.
9. I have frosted the cake with a simple frosting. In a large bowl combine pudding, milk and powdered sugar. Beat until smooth. Place in freezer to set/thicken pudding about 5 minutes. Fold in Cool Whip. Frost cake. THIS FROSTING NEEDS TO BE REFRIGERATED!