Ingredients
3 eggs, separated
1 3 / 4 C. Flour
1 1 / 2 c. sugar
C. 1 Tea. salt
3 / 4 tsp. soda
1 / 3 C. plant. oil
C. 1 whey
2 ounces unsweetened chocolate, melted
Method
In a small bowl, whisk the whites with half a cup of sugar (1 tablespoon at a time) until stiff and glossy. Busy. Measure the remaining sugar, flour, salt and baking soda in a bowl. Add oil and half sour. Beat 1 minute, scraping sides. Add remaining buttermilk, yolks and chocolate. Beat 1 minute. Sometimes beaten egg whites and pour into 10 "greased and floured ring-shaped spring or bundt pan pan. Bake at 350 degrees 35-45 minutes. Remove from the pan and allow to cool. Frost with icing (below).
Icing:
C 1 / 2 can be
2 c. conf. sugar
1 egg white, beaten
1 tsp. vanilla
Cream butter, powdered sugar, add beaten egg white and vanilla. Whisk until smooth.
 |
| CHOCOLATE CAKE Chiffon |
1 3 / 4 C. Flour
1 1 / 2 c. sugar
C. 1 Tea. salt
3 / 4 tsp. soda
1 / 3 C. plant. oil
C. 1 whey
2 ounces unsweetened chocolate, melted
Method
 |
| CHOCOLATE CAKE Chiffon |
In a small bowl, whisk the whites with half a cup of sugar (1 tablespoon at a time) until stiff and glossy. Busy. Measure the remaining sugar, flour, salt and baking soda in a bowl. Add oil and half sour. Beat 1 minute, scraping sides. Add remaining buttermilk, yolks and chocolate. Beat 1 minute. Sometimes beaten egg whites and pour into 10 "greased and floured ring-shaped spring or bundt pan pan. Bake at 350 degrees 35-45 minutes. Remove from the pan and allow to cool. Frost with icing (below).
Icing:
 |
| CHOCOLATE CAKE Chiffon |
2 c. conf. sugar
1 egg white, beaten
1 tsp. vanilla
Cream butter, powdered sugar, add beaten egg white and vanilla. Whisk until smooth.
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