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Cocoa Chiffon Cake Recipe

Cocoa Chiffon Cake
Expert

Skill Level: Advanced

Recipe Rating

Ingredients

  • 2 cups sugar
  • 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
  • 3/4 cup cold water
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon cream of tartar
  • VANILLA GLAZE

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.

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