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Mocha Chiffon Cake Recipe

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This recipe for Mocha Chiffon Cake is from 'Cooking the Books', 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:  
2 Tsp instant coffee
3/4 cup hot water
1 3/4 cups flour
1 1/2 cups sugar
1 Tbsp baking powder
1 Tsp salt
1/2 cup oil
6 egg yolks
1 Tsp vanilla
6 egg whites (at room temperature)
1/2 Tsp cream of tartar
2 squares semi-sweet chocolate (grated)
Directions:
Directions:
Dissolve coffee in hot water and cool. Combine flour, sugar, baking powder and salt in mixing bowl. Mix well then make a well in the center, add oil, egg yolks, cooled coffee and vanilla. Beat until smooth. In a large glass bowl, beat egg whites and cream of tartar until firm but not dry. Fold batter into beaten egg whites then fold in grated chocolate. Put in clean and dry tube pan. Bake at 325ºF for 55 minutes. Then 350ºF for 10 minutes. Top should be nicely browned.
When done baking, turn upside down and elevate on a coffee cup and let cool. When completely cool cut around outside edge of pan and place on serving platter. Frost with "7 Minute Frosting" also in this book.

 

 

 

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