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Dark Chocolate Chiffon Cake Recipe

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This recipe for Dark Chocolate Chiffon Cake, by , is from Christy's Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
The Cake Mix Doctor
Added: Saturday, May 14, 2005

Category:
Category:

Ingredients:  
Ingredients:  
Cake:
5 Large Egg Whites
1/2 tsp. Cream of Tarter
1 pkg. Plain Devil's Food Cake Mix
3 Large Egg Yolks
3/4 Cup Water
1/2 Cup Vegetable Oil
1 TBSP. Instant Coffee Powder
1 tsp. Pure Vanilla Extract
Frosting:
3 TBSP. Butter, at room temp
3 TBSP. Unsweetened Cocoa Powder
1 Cup Powdered Sugar, Sifted
2 TBSP. Milk
1 tsp. Pure Vanilla Extract

Directions:
Directions:
Preheat oven to 325. Set aside an ungreased 10-inch tube pan. Place the egg whites and cream of tarter in amedium mixing bowl. Beat with mixer on high speed until stiff peaks form, 2 to 3 minutes. Set the bowl aside. Place the cake mix, egg yolks, water, oil, coffee powder, and vanilla in a large mixing bowl, blend with mixer on low speed for 1 minute. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Increase mixer speed to medium and beat for 2 minutes more, scraping down the side again if needed. The batter should look well blended. Turn the beaten egg whites out on top of the batter, and with the rubber spatula fold the whites into the batter until the mixture is light but well combined. Pour the batter into the pans, smoothing it out with the rubber spatula. Place the pan in the oven. Bake the cake until it springs back when lightly pressed with your finger and a toothpick inserted in the center comes out clean, 48 to 52 minutes. Remove the pan from the oven and immediately turn it upside down over the neck of a glass bottle to cool for 1 hour. Remove the pan from the bottle. Run a long, sharp knife around the edge of the cake and invert if onto a rack. then invert it again onto a serving platter so that it is right side up. For the frosting, place the butter and cocoa in a medium size mixing bowl. Blend with mixer on low speed for 30 seconds. Stop the machine and add the powdered sugar, milk, and vanilla. Increase the mixer speed to medium and beat untl fluffy, 1 minute more. Spread the frosting on the top and sides of the cake. Slice and serve.

Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
10 Minutes

 

 

 

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