Chocolate Chiffon Cake

---------- Recipe via Meal-Master (tm) v8.05

Title: Chocolate Chiffon Cake
Categories: Cakes, Chocolate
Yield: 16 servings

1 c Cocoa
3/4 c Boiling water
1 3/4 c Cake flour
1 3/4 c Sugar
1 1/2 ts Baking soda
1 ts Salt
1/2 c Vegetable oil
7 Eggs, separated
2 ts Vanilla
1/2 ts Cream of tartar
Chocolate glaze:
6 oz Semisweet chocolate chips
1/4 c Butter or margarine
2 tb Light corn syrup

Recipe by: Betty Crocker Old-Fashioned Cookbook 1992
Chocolate Chiffon Cake with Chocolate Glaze. Move oven rack
to lowest position. Heat oven to 325 degrees. Stir cocoa
and boiling water until smooth; cool 20 minutes. Mix flour,
sugar, baking soda and salt in bowl. Make a well and add,
in this order: oil, egg yolks, cocoa mixture and vanilla.
Beat with spoon until smooth. Beat egg whites and cream of
tartar in large bowl on high speed until stiff peaks form.
Pour egg yolk mixture gradually over egg white mixture,
folding gently with rubber spatula just until blended. Pour
into ungreased tube pan, 10 X 4 inches.Bake 60 to 65
minutes or until top springs back when touched lightly.
Invert pan on heatproof funnel or bottle immediately until
cake is completely cool. Remove from pan. Prepare Chocolate
Glaze; spread over top of cake.
16 SERVINGS.
CHOCOLATE GLAZE: Heat all ingredients over low heat,
stirring constantly, until chocolate is melted; cool
slightly.

The closely guarded invention of a California insurance
salesman in 1927, chiffon cake went public when General
Mills acquired the recipe, standardized it and printed it
in 1948. Described as the cake discovery of the century,
its unique ingredient is vegetable oil.

-----