Serves: 16
Total Calories: 266
1. Mix boiling water and cocoa set aside to cool.
2. Move oven rack to lowest position. Heat oven to 325°.
3. Mix flour, sugar, baking soda and salt in large bowl. Beat in oil, vanilla, egg yolks and cooled cocoa mixture until smooth.
4. Beat egg whites and cream of tartar in large bowl with electric mixer on high speed until stiff peaks form. Do not underbeat. Gradually pour egg yolk mixture over beaten whites, gently folding just until blended. Pour into ungreased angel food cake pan (tube pan), 10 x 4 inches.
5. Bake 65 to 70 minutes or until top springs back when touched lightly. Immediately turn pan upside down onto heatproof funnel or bottle. Let hang about 2 hours or until cake is completely cool.
6. Spread or drizzle top of cake with Chocolate Glaze.
1 SERVING: Calories 320 (Calories from Fat 115) Fat 13g (Saturated 3g) Cholesterol 95mg Sodium 330mg Carbohydrates 48g (Dietary Fiber 1g) Protein 4g.
Cake Discovery of the Century
Many food authorities have declared that Chiffon Cake was the cake discovery of the century. This was an entirely new cake that combined the lightness of angel food cakes with the richness of butter cakes. The secret ingredient, discovered by an insurance salesman who enjoyed cooking, was cooking oil! Harry Baker made these cakes for special Hollywood occasions beginning in the late 1920s. He felt a special kinship with Betty Crocker, having listened to her radio program for a number of years, and decided that Betty should bring this new cake to the general public. He came to Minneapolis to offer the recipe to General Mills, and the deal was completed in 1947. After the home economists did some fine-tuning, the recipe and several variations were made public in a 1948 pamphlet. Betty had helped create the first really new cake in 100 years!
This Mahogany Chiffon Cake recipe is from the Betty Crocker's Best-Loved Recipes Cookbook. Download this Cookbook today.
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