Black Forest Chiffon
Chocolate Chiffon Cake
In a small bowl, combine
1/2c cocoa
3/4c boiling water
Mix well and set aside to cool
In a large bowl combine
13/4c cake flour
1c sugar
1 1/2t soda
1/2t salt
7 egg yolks
2t vanilla
COOLED cocoa mixture
Mix on medium speed for 2 minutes. Set batter aside.
In a clean bowl with clean beaters, whip until foamy
7 egg whites
1/2t cream of tartar
Gradually beat in:
3/4 cup sugar
whip until thickened and glossy.
Fold whites into chocolate batter and pour into ungreased tube pan. Bake at 350 for 55 minutes. Invert to cool.
Split cake into three layers and fill with prepared cherry pie filling.
Frost whip sweetened whipped cream (3c unwhipped) and chill until serving time.
Kelly