A chocolatey, light-as-air, cloud of acake drizzled with a sweet vanilla icing.
Recipe: Chocolate ChiffonCake with Vanilla Icing
Cake:2 cups granulated sugar – divided use1 1/2 cups cake flour 2/3 cup unsweetened cocoa powder 2 teaspoons baking powder1 teaspoon salt 1/2 teaspoon baking soda 1/2 cup vegetable oil 7 large eggs, separated and at room temperature 3/4 cup cold water 2 teaspoons vanilla extract 1/2 teaspoon cream of tartarVanilla Icing:1/3 cup butter 2 cups powdered sugar 2 teaspoons vanilla extract 2 to 4 tablespoons hot water
Heat oven to 325°F (160°C).
For Cake: In a large bowl, combine 1 3/4cups sugar, flour, cocoa, baking powder, salt and baking soda.Add oil, egg yolks, water and vanilla and beat until smooth.
In a larger bowl, beat egg whites andcream of tartar until soft peaks form. Graduallyadd remaining 1/4 cup sugar, beating until stiff peaks form.
Gradually pour chocolate batter over beatenegg whites, folding with rubber spatula just until blended.
Pour into ungreased 10-inch tubepan.
Bake 1 hour and 20 minutes or until topsprings back when touched lightly. Invert pan on heat-proof funneluntil completely cool. Remove cake from pan; invert onto servingplate.
For Vanilla Icing: In medium saucepanmelt butter over low heat. Remove from heat. Stirin powdered sugar and vanilla. Stirin hot water, 1 tablespoon at a time, until smooth and of desiredconsistency.Spread top of cake with icing, allowing some to drizzledown sides.
Makes 12 to 16 servings.
Vanilla Cake Recipe Demonstration – Joyofbaking.comIf the Chocolate ChiffonCake with Vanilla Icing recipe was useful and interesting, you can share it with your friends or leave a comment.