I started making this chocolate cake back in 1992 when I found it in a church cookbook. The contributor of the recipe is actually my friend Shirley's mom. I have made it countless times and as she suggests in the recipe. . ."Always turns out good!". It makes a large angel food pan but I have kept a little batter back to make a dozen cupcakes and the cake it still plenty big enough if you are planning on slicing it and filling it. A chiffon cake has a very tender, moist crumb.
- 1/2 cup cocoa
- 1 1/2 cups hot coffee
- 1 3/4 cup all-purpose flour
- 1 3/4 cup sugar
- 1 teaspoon baking soda
- 1/2 cup light vegetable oil
- 8 farm fresh eggs, separated
- 1 teaspoon salt
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon vanilla
- Mix together the cocoa and the boiling water or coffee and allow to cool.
- On a large sheet of waxed paper, take a sieve and run your flour, 1 1/4 cups sugar, baking soda, and salt through it two times.
- When you separate your eggs, break the egg white into a small bowl first and then add it to the rest of the egg white in a large glass or metal bowl that you have rinsed in hot water to make sure there is no grease in it. Put the egg yolks into a medium sized bowl.
- Beat the egg whites with the remainder 1/2 cup sugar until stiff peaks form.
- Put the dry ingredients into a large bowl.
- Add the oil, the egg yolks, the cocoa mixture and the vanilla.
- Slowly stir in the egg whites with a spatula, put in a bit at a time, and be gentle.
- Pour the batter into an angel food pan.
- Bake the full cake at 375 for about 60 to 70 minutes. Poke a toothpick into the crack to make sure it comes out clean.
- For cupcakes, bake about 15 minutes and then poke with a toothpick to test to be sure it is done.
For the chocolate pudding icing.
- I use 1 small package of chocolate instant pudding
- 1 package of dream whip
- 1/1/2 cup milk
- 1 cup of whipping cream
- Beat it together until nice and thick. . .
I layer the pudding icing with layers of whipped cream and broken
Toblerone bars.
I started making this chocolate cake back in 1992 when I found it in a church cookbook. The contributor of the recipe is actually my friend Shirley's mom. I have made it countless times and as she suggests in the recipe. . ."Always turns out good!". It makes a large angel food pan but I have kept a little batter back to make a dozen cupcakes and the cake it still plenty big enough if you are planning on slicing it and filling it. A chiffon cake has a very tender, moist crumb.
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