CHOCOLATE CHIFFON CAKE

This is a cake that seems hard to make because of all the steps.  It is actually quite fun to make and assemble.  Just make sure you have plenty of time to devote to the process.  Make it early in the morning to serve at night—or make it at night, refrigerate and serve it the next day.  Please make it for your family—I guarantee it will become a family favorite.  Invite your kids into the kitchen for the filling  and frosting---they will love it!

Ingredients:

¾ cup boiling water

½ cup cocoa

1 ¾ cup cake flour

1 ¾ cup sugar

1 ½ teaspoons baking soda

1 teaspoon salt

½ cup vegetable oil

7 eggs, separated

2 teaspoons vanilla

½ teaspoon cream of tartar

Instructions:

*Combine boiling water and cocoa in a small  bowl until smooth; cool. 

*In a large bowl, sift together flour, sugar, baking soda and salt. 

*Make a well in the center; add oil, egg yolks, vanilla and cocoa mixture.  Beat with a wooden spoon until smooth; set aside. 

*In a clean, dry mixing bowl, sprinkle cream of tartar over egg whites; beat until stiff peaks form.

* Fold the egg whites into the batter with a wire whisk. 

*Pour into an ungreased 10-inch tube pan.

* Bake at 325 degrees for 60-65 minutes or until cake springs back when lightly touched.  *Immediately invert pan; cool completely.  Run a knife around sides of cake and remove to a  serving platter. 

*Prepare Chocolate Whipped Cream Frosting:

CHOCOLATE WHIPPED CREAM FROSTING

6 cups whipping cream

3 cups confectioners sugar

1 ½ cups cocoa

4 teaspoons vanilla

½ teaspoon salt

Combine all ingredients in a mixing bowl; cover and refrigerate with beaters for 1 hour.  Beat until stiff peaks form.  Store frosted cake in the refrigerator.

TO FILL CAKE:

*Cut a 1-inch slice across the top of the cake, set aside.

* Using a sharp knife, carve a tunnel out of the cake, leaving a 1-inch wall on all sides; carefully remove cake. 

*Fill tunnel with chocolate  whipped cream frosting; replace cake top.

* Frost top and sides of cake. 

*Chill for 2-8 hours before serving.