CHOCOLATE CHIFFON with Fluffy Vanilla Frosting

Mary Louise

By
@BlueRibbonBaking

An OLD recipe from a church book I have worn out! I used to make this Chiffon Cake for a neighbor of mine who loved chocolate cakes.
It takes a little more effort and time than other cakes, but it is well worth it.
It makes a beautiful cake that tastes even better!

I frosted this cake with a Fluffy Vanilla Frosting, because that is they way Jim wanted it!
You can glaze this or use any frosting that you like. This Fluffy Vanilla is not a sweet frosting and is refreshing for the summer.

Note: The frosting recipe is from Jim's ex wife!


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Comments:

Prep:

20 Min

Cook:

1 Hr 10 Min

Ingredients

combine and let cool:
3/4 c
boiling water
3/4 c
cocoa powder
sift together in a bowl:
1 3/4 c
flour
1 3/4 c
sugar
1 1/2 tsp
baking soda
1 tsp
salt
make a well and add:
1/2 c
cooking oil
the cooled cocoa mixture
7
unbeaten egg yolks
2 tsp
vanilla
beat until smooth
in a large mixing bowl add:
1 c
egg whites (7 or 8)
1/2 tsp
cream of tartar
beat until very stiff
frosting:
1 small pkg
vanilla instant pudding (french)
1/4 c
powdered sugar
1 c
milk
cool whip (3/4 of small container), thawed

Directions Step-By-Step

1
Combine water and cocoa. Let cool.
2
Sift together in a bowl flour, sugar, baking soda and salt. Make a well and add cooking oil, the cooled cocoa mixture, egg yolks and vanilla. Beat until smooth.
3
In a large mixing bowl beat until very stiff egg whites and cream of tartar.
4
Pour egg yolk mixture in thin stream over entire surface of egg whites, gently cutting and folding in with a rubber spatula until blended.
5
~Picture shows batter ready to be poured into tube pan.~
6
Pour into an ungreased 10 inch tube pan. Bake in a 325 degree oven for 65 to 70 minutes or until cake tests done.
7
~Cake removed from oven. Ready to be inverted.~
8
Invert pan. Let hang until cool. When cool remove from pan and put on cake plate.
9
I have frosted the cake with a simple frosting.
In a large bowl combine pudding, milk and powdered sugar. Beat until smooth. Place in freezer to set/thicken pudding about 5 minutes. Fold in Cool Whip. Frost cake.

THIS FROSTING NEEDS TO BE REFRIGERATED!

About this Recipe

Course/Dish: Cakes, Chocolate