Lovelight Chocolate Chiffon Cake
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1/2 c. buttermilk (or milk with vinegar or lemon juice added)
1 3/4 c. flour
1 c. sugar
3/4 tsp. soda
1 tsp. salt
1/3 c. oil
1/2 c. buttermilk
2 egg yolks
2 egg whites
1/2 c. sugar
2 sq. bitter chocolate, melted
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Sift together flour, 1 c. sugar, soda and salt. Add oil and 1/2
cup buttermilk.
Beat 1 minute. Add the other 1/2 cup buttermilk, egg yolks and
chocolate.
Beat 1 more minute. Fold in very stiff meringue of 2 egg whites
and 1/2 cup sugar.
Bake in greased and floured pans at 350 degrees.
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Bake in 8-inch layers for 30 to 35 minutes, 9-inch layers 25 to
30 minutes
or 13 x 9 x 2-inch pan for 40 to 45 minutes.
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FROSTING: Beat about 1/2 cup instant cocoa (more or
less to taste) into 1 pint whipping cream, while whipping.
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