CHOCOLATE CAKE Chiffon

Ingredients
 
CHOCOLATE CAKE Chiffon
3 eggs, separated

1 3 / 4 C. Flour

1 1 / 2 c. sugar

C. 1 Tea. salt

3 / 4 tsp. soda

1 / 3 C. plant. oil

C. 1 whey

2 ounces unsweetened chocolate, melted
Method

CHOCOLATE CAKE Chiffon


In a small bowl, whisk the whites with half a cup of sugar (1 tablespoon at a time) until stiff and glossy. Busy. Measure the remaining sugar, flour, salt and baking soda in a bowl. Add oil and half sour. Beat 1 minute, scraping sides. Add remaining buttermilk, yolks and chocolate. Beat 1 minute. Sometimes beaten egg whites and pour into 10 "greased and floured ring-shaped spring or bundt pan pan. Bake at 350 degrees 35-45 minutes. Remove from the pan and allow to cool. Frost with icing (below).

Icing:

CHOCOLATE CAKE Chiffon
C 1 / 2 can be

2 c. conf. sugar

1 egg white, beaten

1 tsp. vanilla

Cream butter, powdered sugar, add beaten egg white and vanilla. Whisk until smooth.


See also,Chocolate Brownie,Chocolate Cake,Chocolate Recipes,Chocolate Sweet,Hot chocolate,white Chocolate Cake , Chocolate Mug Cake

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