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Mahogany Chiffon Cake Recipe

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This recipe for Mahogany Chiffon Cake is from The Richard Haecker Family, 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 Soft as Silk flour
1 3/4 cup sugar
1 1/2 tsp soda
1 tsp salt
1/2 cup oil
7 unbeaten egg yolks
2 tsp vanilla
1 cup egg whites
1/2 tsp cream of tartar
Directions:
Directions:
Heat oven to 325º. Combine boiling water and cocoa. Cool. Sift into bowl the flour, sugar, soda and salt. Make a well. Add oil, egg yolks, cocoa mixture and vanilla. Beat until smooth. In a large bowl, beat the egg whites & cream of tartar until very stiff. Gradually fold in the beaten yolk mixture into the egg whites, just until blended. Do not over mix. Pour into ungreased 10 inch tube pan and bake for 65-70 minutes. Invert on funnel. Keep inverted until completely cooled.
Personal Notes:
Personal Notes:
Frost with Brown Beauty Frosting

 

 

 

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