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Chip Coffee Chiffon Cake (Birthday Cake) Recipe

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This recipe for Chip Coffee Chiffon Cake (Birthday Cake), by , is from Our Family Cookbook Project, 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!

Grandma Dyck


2 cups cake flour
3 tsp baking powder
1 tsp salt
1 cups sugar
cup oil
5 eggs yolks
⅔ cup strong coffee (cold)
1 tsp vanilla
3 oz unsweetened chocolate, shaved
1 cup egg whites (about 7)
tsp cream of tartar

Icing: (better doubled)
1 cup soft butter (no substitute)
1 cups sifted icing sugar
⅓ cup boiling water
⅓ cup cold milk
tsp rum flavoring
4 oz pkg chocolate instant pudding mix (approx)

Sift first 4 ingredients into a bowl. Make a well in the centre and add without stirring oil, unbeaten egg yolks, coffee and vanilla. Stir liquids to intermingle, then beat into flour until smooth. Add shaved chocolate and mix well. Let stand while beating the egg whites with the cream of tartar. Beat the whites very stiff. Add the flour mixture gradually to egg whites, folding in gently. Pour into 10 inch ungreased tube pan. Bake at 325F for 1 hour. Hang upside-down over a couple of soup tins to cool. Loosen edges and put on cake plate.

When cake is cool, split cake horizontally into 3 layers. Cream butter thoroughly; blend in icing sugar and instant pudding. Add milk and beat with electric mixer until light and fluffy. Gradually beat in boiling water and continue to beat until smooth and creamy; mix in rum flavoring. Fill and frost the cake layers with this cream mixture. Decorate with shaved chocolate. Chill.




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