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Delicious desserts and other Easter delights!

Cocoa Chiffon Cake

Things You'll Need
  • 2 cups sugar, divided
  • 1-1/2 cups cake flour
  • 2/3 cup HERSHEY'S Cocoa
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup vegetable oil
  • 7 eggs, separated and at room temperature
  • 3/4 cup cold water
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon cream of tartar
  • VANILLA GLAZE (recipe follows)
How to Make
  • 1

    1. Heat oven to 325°F.

  • 2

    2. Combine 1-3/4 cups sugar, flour, cocoa, baking powder, salt and baking soda in large bowl. Add oil, egg yolks, water and vanilla; beat until smooth.

  • 3

    3. Beat egg whites and cream of tartar in extra-large bowl until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Gradually pour chocolate batter over beaten egg whites, folding with rubber spatula just until blended. Pour into ungreased 10-inch tube pan.

  • 4

    4. Bake 1 hour and 20 minutes or until top springs back when touched lightly. Invert pan on heat-proof funnel until completely cool. Remove cake from pan; invert onto serving plate. Spread top of cake with VANILLA GLAZE, allowing some to drizzle down sides. 12 to 16 servings.

  • 5

    VANILLA GLAZE 1/3 cup butter or margarine 2 cups powdered sugar 1-1/2 teaspoons vanilla extract 2 to 4 tablespoons hot water

  • 6

    Melt butter in medium saucepan over low heat. Remove from heat. Stir in powdered sugar and vanilla. Stir in water, 1 tablespoon at a time, until smooth and of desired consistency. About 1-1/4 cups glaze.

  • 7

    VARIATION: COCOA PEPPERMINT CHIFFON CAKE: Omit vanilla extract; add 1 to 1-1/2 teaspoons peppermint extract. Add red food color to VANILLA GLAZE for pink colored glaze. Garnish with crushed hard peppermint candy.

Cocoa Chiffon Cake

Cocoa Chiffon Cake

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