Chocolate-Strawberry Chiffon Squares

Chocolate-Strawberry Chiffon Squares

  • PRINT

SKILL LEVEL : expert

Ingredients

  Amount Per Serving % DV *
Calories310
Calories from Fat160
Total Fat18 g28% DV
Saturated Fat6 g30% DV
Trans Fat0 g
Cholesterol65 mg22% DV
Sodium220 mg9% DV
Total Carbohydrates36 g12% DV
Dietary Fiber1.0 g4% DV
Sugars20 g
Protein4 g
Vitamin A8% DV
Vitamin C15% DV
Calcium0 mg4% DV
Iron15% DV
  Amount Per Serving % DV *
Calories310
Calories from Fat160
Total Fat18 g28% DV
Saturated Fat6 g30% DV
Trans Fat0 g
Cholesterol65 mg22% DV
Sodium220 mg9% DV
Total Carbohydrates36 g12% DV
Dietary Fiber1.0 g4% DV
Sugars20 g
Protein4 g
Vitamin A8% DV
Vitamin C15% DV
Calcium0 mg4% DV
Iron15% DV
  • 1-1/2 cups sugar , divided
  • 1/2 teaspoon salt
  • Fresh strawberries (optional)
  • 1/2 cup vegetable oil
  • 1-1/2 cups cake flour
  • 1/2 cup HERSHEY'S Cocoa
  • 1 cup buttermilk or sour milk *
  • BERRY CREAM (recipe follows)
  • 2 eggs , separated
  • 3/4 teaspoon baking soda

Directions

  • 1. Heat oven to 350°F. Grease and flour 13x9x2-inch baking pan.
  • 2. Stir together flour, 1 cup sugar, cocoa, baking soda and salt in large bowl. Add buttermilk, oil and egg yolks; beat on medium speed of mixer until smooth. Using clean beaters, beat egg whites in small bowl until soft peaks form; gradually add remaining 1/2 cup sugar, beating until stiff peaks form. Gently fold egg whites into chocolate batter. Pour batter into prepared pan.
  • 3. Bake 30 to 35 minutes or until top springs back when touched lightly. Cool in pan on wire rack. Just before serving, prepare BERRY CREAM; frost top of cake. Cut into squares; garnish with strawberries. Cover; refrigerate leftover dessert. 12 servings.
  • *To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.
  • BERRY CREAM:
  • 1. Place 1 cup sweetened sliced strawberries in blender conatainer or food processor bowl; puree and measure 1/2 cup.
  • 2. Beat 1 cup (1/2 pt.) cold whipping cream in small bowl until stiff; gently fold in strawberry puree, 1 teaspoon vanilla extract and, if desired, 2 to 3 drops red food color.

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