INGREDIENTS:
2 1/4 cup cake flour
1 1/2 cup sugar
3 tsp baking powder
1 tsp salt
MIX DRY INGREDIENTS AND MAKE A WELL
ADD:
1/2 cup veg oil
5 unbeaten egg yolks
3/4 cup cold water
2 tsp vanilla
Mix together to make batter
IN A SEPARATE BOWL MIX:
1/4 cup Cocoa powder
1/4 cup sugar
1/4 cup boiling water
1/4 tsp red food color (if desired)
Preheat oven to 325 F and prepare 10" tube pan
IN A LARGE BOWL:
Beat 8 egg whites with
1/2 tsp cream of tartar
Until they form dry stiff peaks
Fold the egg yolk batter gently into the
beaten egg whites
Pour mixture in pan
Pour cocoa mixture over the batter and
use a knife blade to gently swirl through the batter
Bake for approximately 55 minutes
Test to make sure it is completely baked
Remove and invert for 15 minutes to cool then take out
of pan and cool on rack
FROSTING:
1/3 cup granulated sugar
1/4 cup powdered cocoa
1 cup heavy cream
Mix thoroughly then place in freezer until completely chilled
Take out of freezer and beat with electric mixer until frosting
is smooth
Spread on cooled cake
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