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Mother Lee's Cocoa Chiffon Cake Recipe

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This recipe for Mother Lee's Cocoa Chiffon Cake is from Family's Best Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 cup boiling water 1/2 cup cocoa
1 3/4 cup sifted flour 1 3/4 cup sugar
3 tsp baking powder 1 tsp salt
1/2 cup salad oil 7 unbeaten egg yolks
2 tsp vanilla 1 cup egg whites (7 or 8)
1/2 tsp cream tar tar
Directions:
Directions:
Combine cocoa and hot water. Let Cool. Sift flour, sugar, baking powder & salt together. Make a well, add cooking oil, egg yolks, cooled cocoa mixture & vanilla. Beat until smooth. Measure egg whites and cream tartar in large mixing bowl and beat until very stiff. Pour egg yolk mixture in thin stream over entire surface of egg whites gently cutting & folding with rubber spatula until completely blended. Pour into ungreased 10 inch tube pan. Bake in preheated oven at 325 degrees for 65-70 minutes. Invert pan & hang until cool.
Personal Notes:
Personal Notes:
Mother's specialty. She was requested to bring this cake often.

 

 

 

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