Chocolate Chip Chiffon Cake Recipe
Servings: 12
Ingredients
- 2 1/4 c. Flour
- 1 Tbsp. Baking pwdr
- 1 tsp Salt
- 1 3/4 c. Sugar
- 1/2 c. Vegetable oil
- 3/4 c. Water
- 5 x Egg yolks
- 2 tsp Vanilla extract
- 7 x Egg whites
- 1/2 tsp Cream of tartar
- 1 ounce (3 squares) unsweetened chocolate, grated
- 1 ounce (3 squares) unsweetened chocolate
- 3 Tbsp. Shortening
- 2 c. Powdered sugar, sifted
- 1/4 c. (+1 Tablespoons.) lowfat milk
- 1 tsp Vanilla extract
Directions
- Sift together flour, baking pwdr, salt and sugar; make a well i center of dry ingredients. Add in oil, water, yolks, and vanilla; beat at med.
- speed w/elec. mixer for 2 min. Beat egg whites and crem of tartar at high speed till stiff peaks form. Pour egg yolk mix in a thin, steady stream over entire surface of egg whites; gently fold whites into yolk mix. Mix in grated chocolate. Pour batter into an ungreased 10 inch tube pan, spreading proportionately with a spatula. Bake at 325 deg. for 55 mins.; increase temp. to 350 deg. and bake an additional 10 min or possibly till cake springs back when lightly touchedl Remove from oven; invert pan, and let cold 40 min. Loosen cake from sides of pan using a narrow metal spatula; remove from pan. Spread frosting on top and sides of cake.
- Yield:one 10-inch cake.
- FROSTING: Combine chocolate and shortening in top of a double boiler.
- Bring water to a boil; reduce heat to low and cook till choc. melts, stirring occasionally. Add in sugar and stir till smooth. Add in lowfat milk and remaining ingredients; stir till frosting is spreading consistency.
- Yield:1 1/2 c..
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 117g | |
| Recipe makes 12 servings | |
| Calories 461 | |
| Calories from Fat 174 | 38% |
| Total Fat 20.12g | 25% |
| Saturated Fat 6.15g | 25% |
| Trans Fat 1.3g | |
| Cholesterol 0mg | 0% |
| Sodium 513mg | 21% |
| Potassium 169mg | 5% |
| Total Carbs 71.5g | 19% |
| Dietary Fiber 3.0g | 10% |
| Sugars 49.05g | 33% |
| Protein 4.29g | 7% |
