Recipe - Chocolate Chip Chiffon Cake

JUDY GARNETT PJXG05A
2 One fourth cup Flour
1 tablespoon Baking powder
1 teaspoon Salt
1 Three fourths cup Sugar
One half cup Vegetable oil
Three fourths cup Water
5 Egg yolks
2 teaspoon Vanilla extract
7 Egg whites
One half teaspoon Cream of tartar
1 ounce (3 squares) unsweetened
chocolate; grated

FROSTING
1 ounce (3 squares) unsweetened
chocolate
3 tablespoon Shortening
2 cup Powdered sugar; sifted
One fourth cup (+1 T.) milk
1 teaspoon Vanilla extract

Sift together flour, baking powder, salt and sugar; make a well i
center of dry ingredients. Add oil, water, yolks, and vanilla; beat at med.
speed w/elec. mixer for 2 minutes. Beat egg whites and crem of tartar at
high speed until stiff peaks form. Pour egg yolk mixture in a thin, steady
stream over entire surface of egg whites; gently fold whites into yolk
mixture. Fold in grated chocolate. Pour batter into an ungreased 10 inch
tube pan, spreading evenly with a spatula. Bake at 325 deg. for 55 mins.;
increase temp. to 350 deg. and bake an additional 10 minutes or until cake
springs back when lightly touchedl Remove from oven; invert pan, and let
cool 40 minutes. Loosen cake from sides of pan using a narrow metal
spatula; remove from pan. Spread frosting on top and sides of cake. Yield:
one 10inch cake.
FROSTING: Combine chocolate and shortening in top of a double boiler.
Bring water to a boil; reduce heat to low and cook until choc. melts,
stirring occasionally. Add sugar and stir until smooth. Add milk and
remaining ingredients; stir until frosting is spreading consistency. Yield:
1 One half cups.
Source: Bergan Family Favorites, Omaha Nebraska
America's Best Recipes 1992

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini