Advertisement
  • PRIVACY POLICY
  • eStore
  • Subscribe

    Stay In The Know! Subscribe to HERSHEY'S Free Newsletters.

    Sign up today to receive wonderful recipes, great gift ideas, activities, and lots of tips and advice directly to your email inbox. It's free and easy, and you'll be one of the first to know about special offers, coupons, sweepstakes, and new products.

    Review our Privacy Policy for additional information.

    Go to Subscribe »

Cocoa Chiffon Cake Recipe

Cocoa Chiffon Cake
Expert

Skill Level: Advanced

Recipe Rating

Ingredients

  • 2 teaspoons vanilla extract
  • 1-1/2 cups cake flour
  • 1/2 teaspoon cream of tartar
  • 1/2 cup vegetable oil
  • 7 eggs
  • 3/4 cup cold water
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 cups sugar
  • VANILLA GLAZE
  • 2/3 cup HERSHEY'S Cocoa
  • 1 teaspoon salt

Directions

  • 1. Heat oven to 325°F.
  • 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. 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. 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. Makes 12 servings.
  • VANILLA GLAZE
  • 1/3 cup butter or margarine
  • 2 cups powdered sugar
  • 1-1/2 teaspoons vanilla extract
  • 2 to 4 tablespoons hot water
  • 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.
  • 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.
  • Simply Delicious

    See How to Videos

    Watch Videos
  • Become a Member Today

    Save Your Favorite Recipes

    Rate and Review to Share Your Experience

    Get Access to Our Exclusive Newsletter

    Create Your Account

Ratings & Reviews

No Reviews were found. Click below to rate and review this recipe!

In English