Lovelight Chocolate Chiffon Cake

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Lovelight Chocolate Chiffon Cake

cakes, icings

----CAKE----
2 eggs; separated
1 1/2 cup sugar; divided
1 3/4 cup cake flour; sifted
3/4 teaspoon baking soda
1 teaspoon salt
1/3 cup vegetable oil
1 cup buttermilk; divided
2 oz unsweetened chocolate; melted
----WHITE MOUNTAIN FROSTING----
2 egg whites
1/2 cup granulated sugar
2 tablespoon water
1/4 cup light corn syrup
1 teaspoon vanilla

1. To prepare the cake: Preheat oven to 350 degrees. Grease and flour two 9-inch cake pans; set aside. 2. In a large mixing bowl, beat egg whites until frothy, about 2 minutes. Gradually add 1/2 cup sugar and continue beating until whites hold stiff peaks when the beaters are lifted, about 5 minutes. Set aside. 3. In another large mixing bowl, sift together cake flour, remaining 1 cup sugar and the baking soda and salt. Add oil and 1/2 cup buttermilk; beat for 1 minute, costantly scraping down the sides and bottom of the bowl. Add remaining 1/2 cup buttermilk, the egg yolks and melted chocolate. Beat 1 minute longer. 4. Gently fold the reserved meringue into the flour-buttermilk mixture until combined (do not overmix). Pour batter into prepared pans. 5. Bake at 350 degrees until a wooden toothpick iserted in the center of the cake comes out clean, about 25 to 30 minutes. 6. Remove pans to wire cooling racks and let cake cool in pans for 10 minutes. Remove cake from pans and cool completely on racks. 7. To make the frosting: In a medium mixing bowl, beat egg whites until stiff enough to hold a point when the beaters are lifted, about 4 minutes. 8. Combine sugar, water and corn syrup in a medium-sized, heavy-bottomed saucepan. Cover and bring to a rolling boil over high heat. Uncover, and cook until the mixture measures 242 degrees on a candy thermometer. 9. In a thin stream, slowly pour hot sugar syrup into the beaten egg whites. Continue beating until stiff peaks form when the beaters are lifted. Stir in vanilla. 10. Frost cake and serve. Source: a 1956 Betty Crocker recipe printed in the Chicago Sun Times, November 6, 1996