Chocolate Orange Marble Chiffon Cake

Chocolate Orange Marble Chiffon Cake

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SKILL LEVEL : expertPREP TIME : 29  Minutes

Ingredients

  Amount Per Serving % DV *
Calories440
Calories from Fat170
Total Fat20 g31% DV
Saturated Fat6 g30% DV
Trans Fat0 g
Cholesterol120 mg40% DV
Sodium410 mg17% DV
Total Carbohydrates65 g22% DV
Dietary Fiber1.0 g4% DV
Sugars45 g
Protein7 g
Vitamin A6% DV
Vitamin C8% DV
Calcium0 mg4% DV
Iron10% DV
  Amount Per Serving % DV *
Calories440
Calories from Fat170
Total Fat20 g31% DV
Saturated Fat6 g30% DV
Trans Fat0 g
Cholesterol120 mg40% DV
Sodium410 mg17% DV
Total Carbohydrates65 g22% DV
Dietary Fiber1.0 g4% DV
Sugars45 g
Protein7 g
Vitamin A6% DV
Vitamin C8% DV
Calcium0 mg4% DV
Iron10% DV
  • 1/3 cup HERSHEY'S Cocoa
  • 1/2 teaspoon cream of tartar
  • 1 tablespoon freshly grated orange peel
  • ORANGE GLAZE (recipe follows)
  • 1-1/2 cups sugar plus 3 tablespoons , divided
  • 3/4 cup water cold
  • 2 tablespoons vegetable oil plus 1/2 cup , divided
  • 2-1/4 cups all-purpose flour
  • 1 cup egg whites (about 8)
  • 3 teaspoons baking powder
  • 1/4 cup water hot
  • 7 egg yolks
  • 1 teaspoon salt

Directions

  • 1. Remove top oven rack; move other rack to lowest position. Heat oven to 325°F.
  • 2. Stir together cocoa and hot water in medium bowl; stir in 3 tablespoons sugar and 2 tablespoons oil; set aside. Stir together flour, remaining 1-1/2 cups sugar, baking powder and salt in large bowl; add cold water, remaining 1/2 cup oil and egg yolks; beat with spoon until smooth.
  • 3. Beat egg whites and cream of tartar in another large bowl on high speed of mixer until stiff peaks form. Pour egg yolk mixture in a thin stream over beaten whites, gently folding just until blended. Remove 2 cups batter; add to chocolate mixture, gently folding in until well blended. Fold orange peel into remaining batter.
  • 4. Spoon half of orange batter into ungreased 10-inch tube pan; drop half the chocolate batter on top by spoonfuls. Repeat layers of orange and chocolate batters. Gently swirl with knife for marbled effect, leaving definite orange and chocolate areas.
  • 5. Bake 1 hour and 15 to 20 minutes or until top springs back when touched lightly. Immediately invert cake in pan onto heatproof funnel; cool completely. Remove cake from pan; invert onto serving plate. Prepare ORANGE GLAZE; spread over top of cake, allowing glaze to run down sides. Garnish as desired. Makes 12 servings.
  • ORANGE GLAZE: Melt 1/3 cup butter or margarine in medium saucepan over low heat. Remove from heat; gradually add 2 cups powdered sugar, 2 to 3 tablespoons orange juice and 1/2 teaspoon freshly grated orange peel, beating with whisk until smooth and of desired consistency. About 1-1/2 cups glaze.
Ingredients sitting on a table

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