Recipe - Mock-Chiffon Chocolate Cake

2 Eggs; separated
1 One half cup C and H Granulated Sugar
divided
2 cup Allpurpose flour
2 teaspoon Baking powder
One fourth teaspoon Baking soda
1 teaspoon Salt
1/3 cup Salad oil
1 cup Milk
2 ounce Unsweetened chocolate
melted

CHOCOLATE CREAM
1 cup Whipping cream
One fourth cup C and H Powdered Sugar
One fourth cup Chocolate Quick

Beat egg whites until foamy, gradually beat in One half cup sugar until very
stiff. Set aside. Combine remaining sugar, flour, baking powder, soda
and salt. Mix well. Add the oil and half the milk. Beat one minute.
Add remaining milk and egg yolks and beat one minute. Stir in chocolate.
Fold in beaten egg whites. Pour in greased and floured 13 x 9inch pan.
Bake in 350 oven 40 minutes. Cool. Cut in squares and serve with
Chocolate Cream.

Chocolate Cream: Combine whipping cream, powdered sugar and chocolate
Quick. Beat until stiff.

[NOTE: Chocolate Quick is a brand of chocolate milk mix made by Nestle's
~Karen]

Reprinted with permission from _Just Cakes_
From the C and H Sugar Kitchen
Electronic format by Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/c_hsugar.zip