CHOCOLATE CHIFFON with Fluffy Vanilla Frosting

10
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!

Rating:

★★★★★ 1 vote

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

How to Make CHOCOLATE CHIFFON with Fluffy Vanilla Frosting

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!

Printable Recipe Card

About CHOCOLATE CHIFFON with Fluffy Vanilla Frosting

Course/Dish: Cakes Chocolate




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