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Chip-Coffee Chiffon Cake Recipe

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This recipe for Chip-Coffee Chiffon Cake, by , is from The McCollum Family and Friends 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!

Contributor:  
Contributor:  
Grandma Rose Perron

Category:
Category:

Ingredients:  
Ingredients:  
2 cups - once sifted cake flour
3 teaspoons - baking powder
1 teaspoon - salt
1 cups - fine granulated sugar
cup - corn oil
5 - egg yolks
cup - cold strong coffee
1 teaspoon - vanilla
3 oz. - chilled semi-sweet chocolate, thinly shaved
1 cup - egg whites (at room temperature)
teaspoon - cream tartar

Directions:
Directions:
1. Sift flour, baking powder, salt and sugar together three times.
2. Make a well in flour mixture and add, without stirring, corn oil, unbeaten egg yolks, coffee and vanilla. Stir the liquids then stir into flour mixture. Beat until batter is smooth; stir in shaved chocolate.
3. Measure the egg whites into a large bowl and sprinkle with cream of tartar. Beat until very, very stiff (much stiffer than meringue), add flour mixture about a quarter at a time, folding after each addition until batter and egg whites are combined.
4. Bake in preheated 325F oven 1⅓ to 1 hours. Immediately when cake is baked, invert pan and allow cake to hang suspended until cold. Remove carefully from pan.
5. Cover with Coffee 7 Minute frosting or Chocolate-coffee butter icing.


7 Minute Frosting

1 cup - sugar
teaspoon - salt
teaspoon - cream of tartar,
2 - egg whites
3 tablespoons - water
1 teaspoon - vanilla
2 teaspoons Instant Coffee (Optional)

Directions:
1. Combine all ingredients except vanilla in a stainless steel heavy bottomed sauce pan. Place over medium low heat and beat with an electric hand mixer constantly for 5-7 minutes, or until icing is fluffy and stiff peaks form when beaters are removed.
2. Remove from heat and stir in vanilla. Ice cake. It takes two recipes to ice a layer cake.

Mocha Cream Frosting

2 teaspoons - powdered instant coffee or espresso
1 teaspoon - vanilla
3 tablespoons - milk, heated slightly
2⅔ cups - powdered sugar
cup - cocoa
6 tablespoons- butter or margarine, softened

Directions
1. Dissolve coffee in milk; set aside. Stir together powdered sugar and cocoa; set aside.
2. Beat butter in medium bowl. Add powdered sugar and cocoa mixture alternately with milk, beating to spreading consistency. Stir in vanilla. About 2 cups frosting.

 

 

 

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