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Chocolate Chiffon Cake

Chocolate Chiffon Cake
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Yield: Serves 8 to 10, or more from the oblong pan.

Clarice Perkins's light chiffon cake offers a less rich alternative for the Cakewalk prize table. Less rich, perhaps, but every bit as good as its heavier counterparts.

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  • 2 eggs, separated
  • 1-1/2 cups sugar, divided
  • 1-3/4 cups sifted cake flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/3 cup salad oil
  • 1 cup buttermilk
  • 2 ounces unsweetened chocolate, melted
  • Chocolate Deluxe Icing (recipe follows)


Preheat oven to 350 degrees F. Grease and flour two round 8-inch layer pans or one 9-x13-inch pan. Beat egg whites until frothy. Gradually beat in 1/2 cup of the sugar. Continue beating until stiff and glossy; then set aside. Sift remaining sugar, flour, soda, and salt into another bowl. Add oil, and half of the buttermilk, and beat for 1 minute at medium speed or by hand for 150 strokes. Scrape sides and bottom of bowl constantly. Add the remaining 1/2 cup buttermilk, egg yolks, and chocolate. Beat for 1 minute more, scraping bowl constantly. Fold in set-aside meringue mixture. Pour into prepared pans. Bake layers for 30 to 35 minutes; an oblong cake pan 40 to 45 minutes. Cool. Frost with Chocolate Deluxe Icing.

Chocolate Deluxe Icing


  • 2 cups sifted confectioners' sugar
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/3 cup butter, softened
  • 2 ounces unsweetened chocolate, melted


Another choice frosting to gild the chocolate lilies.
Combine all ingredients; beat until fluffy and spread over cooled cake. Makes ample for a 2-layer or standard oblong cake.
Updated Wednesday, October 3rd, 2007

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