Recipe - Milk Chocolate Chiffon Cake

One fourth pack (11.5oz) Nestle Toll House
milk chocolate morsels
1 Three fourths cup Allpurpose flour
1 One fourth cup Sugar; divided
1 tablespoon Baking powder
1 teaspoon Salt
One fourth cup Plus
3 tablespoon Vegetable oil
6 Egg yolks
Three fourths cup Water
1 tablespoon Vanilla extract
8 Egg whites
Chocolate brandy creme (see
recipe)

Preheat oven to 325 degrees. Melt over hot (not boiling) water, Nestle Toll
House milk chocolate morsels; stir until smooth. Set aside. In large bowl,
combine flour, Three fourths cup sugar, baking powder and salt; make well in center.
Add vegetable oil, egg yolks, water and vanilla extract to well in flour
mixture; beat thoroughly. Stir in melted morsels; set aside. In large bowl,
beat egg whites until foamy. Gradually add remaining One half cup sugar, beating
until stiff peaks form. Gently fold into chocolate batter. Pour into
ungreased 10inch tube pan. Bake at 325 degrees for 5560 minutes.
Immediately invert pan; cool completely. Remove from pan. Split cake
crosswise into 2 layers. Fill with One half cup Chocolate Brandy Creme; frost
with remaining 1One half cups Chocolate Brandy Creme. Garnish as desired. Makes
one tube cake.

From Favorite Recipes: Nestle Sweet Treats. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.