Chocolate Chip Chiffon Cake Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
-JUDY GARNETT PJXG05A,
2 1/4 cup: Flour,
1 tbsp: Baking powder,
1 tsp: Salt,
1 3/4 cup: Sugar,
1/2 cup: Vegetable oil,
3/4 cup: Water,
5: Egg yolks,
2 tsp: Vanilla extract,
7: Egg whites,
1/2 tsp: Cream of tartar,
1 ounce: (3 squares) unsweetened chocolate, grated
FROSTING
1 ounce: , (3 squares) unsweetened chocolate
3 tbsp: Shortening,
2 cup: Powdered sugar, sifted
1/4 cup: , (+1 T.) milk
1 tsp: Vanilla extract,
Directions:
Sift together flour, baking powder, salt and sugar; make a well i
center of dry ingredients. Add oil, water, yolks, and vanilla; beat
at med. speed w/elec. mixer for 2 minutes. Beat egg whites and crem
of tartar at high speed until stiff peaks form. Pour egg yolk mixture
in a thin, steady stream over entire surface of egg whites; gently
fold whites into yolk mixture. Fold in grated chocolate. Pour batter
into an ungreased 10 inch tube pan, spreading evenly with a spatula.
Bake at 325 deg. for 55 mins.; increase temp. to 350 deg. and bake an
additional 10 minutes or until cake springs back when lightly
touchedl Remove from oven; invert pan, and let cool 40 minutes.
Loosen cake from sides of pan using a narrow metal spatula; remove
from pan. Spread frosting on top and sides of cake. Yield: one
10-inch cake.
FROSTING: Combine chocolate and shortening in top of a double
boiler. Bring water to a boil; reduce heat to low and cook until
choc. melts, stirring occasionally. Add sugar and stir until smooth.
Add milk and remaining ingredients; stir until frosting is spreading
consistency. Yield: 1 1/2 cups.
Source: Bergan Family Favorites, Omaha Nebraska
Americas Best Recipes 1992
Source from luhu.jp
center of dry ingredients. Add oil, water, yolks, and vanilla; beat
at med. speed w/elec. mixer for 2 minutes. Beat egg whites and crem
of tartar at high speed until stiff peaks form. Pour egg yolk mixture
in a thin, steady stream over entire surface of egg whites; gently
fold whites into yolk mixture. Fold in grated chocolate. Pour batter
into an ungreased 10 inch tube pan, spreading evenly with a spatula.
Bake at 325 deg. for 55 mins.; increase temp. to 350 deg. and bake an
additional 10 minutes or until cake springs back when lightly
touchedl Remove from oven; invert pan, and let cool 40 minutes.
Loosen cake from sides of pan using a narrow metal spatula; remove
from pan. Spread frosting on top and sides of cake. Yield: one
10-inch cake.
FROSTING: Combine chocolate and shortening in top of a double
boiler. Bring water to a boil; reduce heat to low and cook until
choc. melts, stirring occasionally. Add sugar and stir until smooth.
Add milk and remaining ingredients; stir until frosting is spreading
consistency. Yield: 1 1/2 cups.
Source: Bergan Family Favorites, Omaha Nebraska
Americas Best Recipes 1992
Source from luhu.jp