Ingredients
-
1
-
1
-
3/4
-
2
-
1
-
1/4
-
4
-
1/2
-
1/2
-
1
-
6
-
1/2
-
-
-
Directions
Chocolate Chiffon Cake, This cake is from a wonderful pastry chef, Mary Bergin It’s very simple, and it’s simply the finest chocolate cake anywhere When I make chocolate cake, this is the recipe use I may vary the accompaniments, but the cake is the same , Can use a regular 9X13 cake pan rather than a bundt pan?, y
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Steps
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1
Done
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Preheat Oven to 350. |
|
2
Done
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Lightly Grease a 10" Bundt Pan. |
|
3
Done
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Sift Together the 1 Cup Sugar, Cake Flour, Cocoa, Baking Powder, Baking Soda and Salt Twice. |
|
4
Done
|
in a Separate Bowl, Mix the Yolks, Oil, Water and Vanilla. |
|
5
Done
|
Mix the Wet Ingredients Into the Dry Ingredients. |
|
6
Done
|
in the Bowl of Your Mixer, Whip the Whites to Soft Peaks, Then Slowly Add the Last 1/2 Cup Sugar and Whip to Stiff Peaks. |
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7
Done
|
Mix 1/3 of the Whites Into the Chocolate Base to Lighten, the Fold the Remaining Whites in Gently Until Thoroughly Incorporated. |
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8
Done
|
Pour the Batter Into the Prepared Pan and Bake For About 30 Minutes, or Until the Cake Just Begins to Come Away from the Sides. |
|
9
Done
|
Immediately Remove from the Oven and Let Cool, Then Turn Out Onto a Plate. |
|
10
Done
|
Notes: This Cake Needs No Icing. |
|
11
Done
|
I Like to Fill the Center With Lightly Sweetened Whipped Cream and Raspberries, or, Sift a Little Powdered Sugar Over Top, Slice and Serve With Whipped Cream and Hot Fudge Sauce, or Whatever You Can Dream Up. |
