Forevermama's Chocolate Chiffon Cake With Coffee Butter Frosting
January 04, 2015
Categories: Desserts, Cakes, Layer, Dairy, Christmas, Easter, Entertaining, Oven Bake, Vegetarian, Chocolate, Butter/Margarine, Kosher Dairy more
"I used to make this all the time when I was a teenager. I especially made it for a friends sister of mine who would randomly request that I make it and she would practically eat it by herself. The thing was, she remained thin (life just isn't fair)."
- COFFEE BUTTER FROSTING
- Serving Size: 1 (345.1 g)
- Calories 1197.3
- Total Fat - 63.5 g
- Saturated Fat - 22.2 g
- Cholesterol - 1862.2 mg
- Sodium - 568.9 mg
- Total Carbohydrate - 130.1 g
- Dietary Fiber - 3.7 g
- Sugars - 107 g
- Protein - 30.9 g
- Calcium - 244.7 mg
- Iron - 6.1 mg
- Vitamin C - 0 mg
- Thiamin - 0.4 mg
Step by Step Method
In large bowl of electric mixer, let egg whites warm to room temperature - about 1 hour.
Preheat oven to 325 degrees Fahrenheit.
Place cocoa in small bowl; add boiling water, stirring until smooth. Let mixture cool about 20 minutes.
Into a 2nd large bowl, sift flour with granulated sugar, soda and salt. Make a well in center; pour in salad oil, egg yolks, vanilla and cooled cocoa mixture. With spoon or electric mixer, beat just until smooth.
Sprinkle cream of tartar over egg whites. With mixer at high speed, beat until very stiff peaks form when beater is slowly raised. Do not under beat.
Pour batter over egg whites; with rubber scraper or wire whisk, gently fold in just until blended. Turn batter into ungreased 10-inch tube pan.
Bake 60 minutes, or until cake springs back when gently pressed.
COFFEE BUTTER FROSTING:
In a medium bowl, combining butter, sugar, coffee, 2 tablespoons hot milk and the vanilla.
With electric mixer at medium speed, or wooden spoon, beat mixture until smooth and fluffy.
If frosting seems too thick to spread, gradually beat in a little more hot milk.
Tips & Variations
No special items needed.