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| Fudge Chiffon Cake |
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| Category: Cakes |
Kitchen of: Joyce Brooks |
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| Ingredients: |
| 1 3/4 | cups | Swan's Down Cake Flour, sifted |
| 1 3/4 | cups | Sugar |
| 3 | tsp | Baking Powder |
| 1 | tsp | Salt |
| 1/2 | cups | Wesson Oil |
| 7 | | Egg Yolks, unbeaten |
| 3/4 | cups | Water, boiling |
| 1/2 | cups | Cocoa |
| 1 | tsp | Vanilla |
| 1 | cup | Egg Whites (7 or 8) |
| 1/2 | tsp | Cream of Tartar |
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| Instructions: |
| 1. | Combine boiling water and cocoa to form cocoa mixture. |
| 2. | Set cocoa mixture aside to cool. |
| 3. | Sift flour, sugar, powder and salt together. |
| 4. | Make a well in flour mixture and add oil, egg yolks, cooled cocoa mixture and vanilla--in that order |
| 5. | Beat with a spoon until smooth. |
| 6. | Combine egg whites and cream of tartar in a large mixing bowl. |
| 7. | Whip until it forms very stiff peaks. |
| 8. | Pour oil mixture gradually over whipped egg whites, gently folding with a rubber scraper just until |
| 9. | Pour immediately into an ungreased 10 inch tube pan. |
| 10. | Bake 55 minutes at 325 degrees, then 10-15 minutes at 350 degrees. |
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| Recipe submitted 8/18/2005 |
