MOM'S CHOCOLATE CHIFFON CAKE
Straightforward, unadorned, chocolatey rich, among the many delicious memories of my childhood. This was a birthday staple in out house. Hope you enjoy it.
Provided by Sarah Chana
Categories Dessert
Time 1h25m
Yield 1 10
Number Of Ingredients 10
Steps:
- Combine boiling water and cocoa. Stir until smooth. Set aside to cool.
- Sift together flour, sugar, baking powder and salt in a bowl. Make a well in the center and add oil, egg YOLKS, cooled cocoa mixture, and vanilla, in that order. Beat slightly with each addition; after all are added, beat until smooth.
- In a separate large bowl, beat egg WHITES with cream of tartar until very stiff peaks form.
- Slowly pour the chocolate mixtre over the eggwhites in a thin stream Fold gently until well blended.
- Bake in an UNgreased 10" tube pan for 55 minutes at 325°F Then increase heat to 350°F and bake for another 10 minutes.
- Invert pan and cool. Ice with chocolate icing, if desired.
Nutrition Facts : Calories 3797.8, Fat 148.4, SaturatedFat 19.3, Cholesterol 1302, Sodium 3926.1, Carbohydrate 548.2, Fiber 13.9, Sugar 351.7, Protein 74.6
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