Cocoa Chiffon Cake

From HERSHEY’S
Makes 1 cake

Cocoa Chiffon Cake? Yes Please!

 

INGREDIENTS

2 cups sugar, divided
1 1/2 cups cake flour
2/3 cup HERSHEY’S Cocoa
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup vegetable oil
7 eggs, separated and at room temperature
3/4 cup cold water
2 teaspoons vanilla extract
1/2 tsp cream of tartar

Vanilla Glaze
1/3 cup butter or margarine
2 cups powdered sugar
1 1/2 teaspoons vanilla extract
2 to 4 tablespoons hot water

 

DIRECTIONS

1.Heat oven to 325 degrees.

2.Combine 1 3/4 cups sugar, flour, cocoa, baking powder, salt, and baking soda in large bowl. Add oil, egg yolks, water, and vanilla; beat until smooth.

3.Beat egg whites and cream of tartar in extra-large bowl until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Gradually pour chocolate batter over beaten egg whites, folding with rubber spatula just until blended. Pour into ungreased 10 inch tube pan.

4.Bake 1 hour and 20 minutes or until top springs back when touched lightly. Invert pan on heat-proof funnel until completely cool. Remove cake from pan; invert onto serving plate. Spread top of cake with Vanilla Glaze, allowing some to drizzle down sides.

Vanilla Glaze
Melt butter in medium saucepan over low heat. Remove from heat. Stir in powdered sugar and vanilla. Stir in water, 1 tablespoon at a time, until smooth and of desired consistency. About 1 1/4 cups glaze.

Variation
Cocoa Peppermint Chiffon Cake: Omit vanilla extract; add 1 to 1 1/2 teaspoons peppermint extract. Add red food color to Vanilla Glaze for pink colored glaze. Garnish with crushed hard peppermint candy.

 

Find this recipe and more holiday treats at hersheyland.com