"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chocolate Chiffon Cake Recipe

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This recipe for Chocolate Chiffon Cake, by , is from Our Family Cookbook, 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!

Cara Davies


3/4 c. boiling water
1/2 c. cocoa
11/2 tsp. soda
13/4 c. cake flour
1 tsp. salt
13/4 c. sifted sugar
1/2 c salad oil
7 unbeaten egg yolks
2 tsp. vanilla
1 c. egg whites
1/2 tsp cream of tartar

Mix boiling water and cocoa. Stir until smooth then cool.
Step one: measure and sift into mixing bowl - soda cake flour salt and sifted sugars. Make a well and add salad oil, egg yolks, cooled cocoa mixture and vanilla. Beat until smooth.
Step two: measure into large mixing bowl egg whites and cream of tartar. Beat until whites are very stiff.
Step three: pour yolk mixture gradually over egg whites. Fold very gently until just blended. Pour into ungreased tube pan and bake at 325 fir 55 minutes then at 350 fir 10 to 15 minutes longer.




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