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Cocoa Chiffon Cake Recipe


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     Cocoa Chiffon Cake

Category   Desserts - Breads
Sub Category   None

7 eggs, separated (room temperature)
1 tbsp coffee
1/2 cup cocoa
3.4 cup boiling water
1 3/4 cups once sifted flour
2 tsp vanilla
1 3/4 cup granulated sugar
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1/2 cup peanut oil
1/2 tsp cream of tartar

Preheat overn to 325 F Combine coffee and cocoa, add water and stir until smooth. Cool. Sift flour, sugar, baking powder, baking soda and salt into a bowl. Make a well in the center. Pour in oil, slightly beaten egg yolks, vanilla and cocoa mixture. Beat until smooth. Beat egg whites with cream of tartar until stiff. Fold into flour mixture to blend. Pour into a 10 inch ungreased tube pan.
Bake 1 hour 10 minutes until test done. Invert suspended to cool Frost if desired.

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