MARBLE CHIFFON CAKE

Marble Chiffon Cake image

This recipe from celebrate Easter with Hershey's cocoa is so nice. I love chiffon cakes so I just had to post this recipe for you all to try too! I love the marriage of the orange peel and chocolate in this light and creamy textured cake.

Provided by Pat Duran

Time 1h35m

Number Of Ingredients 19

Ingredients

CAKE:
1/3 c hershey's cocoa powder for baking
1/4 c hot water
3 Tbsp granulated sugar
2 Tbsp vegetable oil
2 1/4 c all purpose flour
1 1/2 c granulated sugar
3 tsp baking powder
1 tsp salt
3/4 c cold water or unsweetened orange juice
1/2 c vegetable oil
7 large egg yolks, reserve whites
1/2 tsp cream of tartar
1 Tbsp fresh grated orange peel
ORANGE GLAZE: MAKES 1 1/2 CUPS
1/3 c butter
2 c powdered sugar
2 to 3 Tbsp fresh orange juice
1/2 tsp freshly grated orange peel

Steps:

1. Move oven rack to lowest position. Heat oven to 325^. Use a 10-inch angel food tube pan-DO NOT GREASE.
2. CAKE: Stir together cocoa and hot water in medium bowl; stir in first sugar and oil; set aside. --- In a large bowl,stir together the next 4 ingredients; add cold water or (juice),oil and egg yolks only; beat with spoon until smooth.
3. In another large bowl beat egg whites and cream of tartar on high speed of mixer until stiff peaks form. Pour egg yolk mixture in a thin stream over beaten whites, gently folding just until blended. Remove 2 cups batter; add to chocolate mixture, gently folding in until well blended. Fold in orange peel in the remaining batter(not in chocolate batter).
4. Spoon 1/2 of orange batter into UNGREASED 10-inch TUBE pan; drop 1/2 the chocolate batter on top by spoonfuls. Repeat layers of orange and chocolate batters. Gently swirl with table knife for marbled effect, leaving definite orange and chocolate areas.
5. Bake for 1 hour and 15-20 minutes or until top springs back when touched lightly. Immediately invert cake in pan onto heatproof funnel or bottle; cool completely. Remove cake from pan; gently run frosting spatula knife around inside of cake sides-then slide knife between bottom of cake and tube insert; place small side up (which would be the the part the tube was on) onto serving plate.
6. GLAZE: In a medium saucepan melt butter over low heat. Remove from heat and gradually add powdered sugar, juice and orange peel, beating with whisk until smooth and of desired consistency. Spread over top of cake, allowing glaze to run down sides. Garnish as desired,