The best delicious Chocolate Chip Chiffon Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chocolate Chip Chiffon Cake recipe today!
Hello my friends, this Chocolate Chip Chiffon Cake recipe will not disappoint, I promise! Made with simple ingredients, our Chocolate Chip Chiffon Cake is amazingly delicious, and addictive, everyone will be asking for more Chocolate Chip Chiffon Cake.
What Makes This Chocolate Chip Chiffon Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chocolate Chip Chiffon Cake.
Ready to make this Chocolate Chip Chiffon Cake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
-JUDY GARNETT PJXG05A
2 1/4 c Flour
1 tb Baking powder
1 ts Salt
1 3/4 c Sugar
1/2 c Vegetable oil
3/4 c Water
5 Egg yolks
2 ts Vanilla extract
7 Egg whites
1/2 ts Cream of tartar
1 oz (3 squares) unsweetened
-chocolate; grated
FROSTING
1 oz (3 squares) unsweetened
-chocolate
3 tb Shortening
2 c Powdered sugar; sifted
1/4 c (+1 T.) milk
1 ts Vanilla extract
Sift together flour, baking powder, salt and sugar; make a well i
center of dry ingredients. Add oil, water, yolks, and vanilla; beat at med.
speed w/elec. mixer for 2 minutes. Beat egg whites and crem of tartar at
high speed until stiff peaks form. Pour egg yolk mixture in a thin, steady
stream over entire surface of egg whites; gently fold whites into yolk
mixture. Fold in grated chocolate. Pour batter into an ungreased 10 inch
tube pan, spreading evenly with a spatula. Bake at 325 deg. for 55 mins.;
increase temp. to 350 deg. and bake an additional 10 minutes or until cake
springs back when lightly touchedl Remove from oven; invert pan, and let
cool 40 minutes. Loosen cake from sides of pan using a narrow metal
spatula; remove from pan. Spread frosting on top and sides of cake. Yield:
one 10-inch cake.
FROSTING: Combine chocolate and shortening in top of a double boiler.
Bring water to a boil; reduce heat to low and cook until choc. melts,
stirring occasionally. Add sugar and stir until smooth. Add milk and
remaining ingredients; stir until frosting is spreading consistency. Yield:
1 1/2 cups.
Yields
12 Servings
Leave a Reply