SPICE CHIFFON CAKE
I have been making this cake for 17 years. I got this from a family friend. She was an elderly lady at that time. She had never shared this recipe with anyone. I can not tell you how wonderful this cake is. It is so moist. We have been making this cake for the holidays ever since. I am not sure if she is still living or...
Provided by Missy Wimpelberg
Categories Cakes
Time 1h15m
Number Of Ingredients 17
Steps:
- 1. For step 3: beat until whites are stiff peaks (do not under beat).
- 2. Pour egg yolk mixture over whites, use rubber scraper - mix gently.
- 3. Pour in ungreased tube pan, bake at 325 degrees for 50 -55 minutes. When done turn pan upside down to cool (on a coke bottle).
- 4. Icing: Melt 1/2 cup shortening - remove from heat Blend in 2 1/2 tbsp flour and 1/2 tsp salt Slowly stir in 1/2 cup milk Bring to boil (over medium heat) for 1 minutes: mixture will curl) stirring constantly. Remove from heat and stir 1/2 cup dark brown sugar (packed) Add 2 cups sifted powdered sugar, 1 cup chopped pecans, 1 tsp vanilla. **If still runny, set pan in cold water until it starts getting thick, then put on cake quickly.
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