Mock-Chiffon Chocolate Cake Recipe




Mock-Chiffon Chocolate Cake Ingredients

2 eggs, separated
1 1/2 cup c and h granulated sugar - divided
2 cup all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
1/3 cup salad oil
1 cup milk
2 oz unsweetened chocolate - melted

CHOCOLATE CREAM

1 cup whipping cream
1/4 cup c and h powdered sugar
1/4 cup chocolate quick

A Recipe for
Mock-Chiffon Chocolate Cake

 

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sing Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.


This is a recipe for Mock-Chiffon Chocolate Cake from the recipe cookbook of Recipes-to-go (Dessert)


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Mock-Chiffon Chocolate Cake

Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.







Mock-Chiffon Chocolate Cake Directions

Beat egg whites until foamy, gradually beat in 1/2 cup sugar until
very stiff. Set aside. Combine remaining sugar, flour, baking
powder, soda and salt. Mix well. Add the oil and half the milk. Beat
one minute. Add remaining milk and egg yolks and beat one minute.
Stir in chocolate. Fold in beaten egg whites. Pour in greased and
floured 13 x 9-inch pan. Bake in 350 oven 40 minutes. Cool. Cut in
squares and serve with Chocolate Cream.

Chocolate Cream: Combine whipping cream, powdered sugar and chocolate
Quick. Beat until stiff.

[NOTE: Chocolate Quick is a brand of chocolate milk mix made by
Nestle's ~Karen]

Reprinted with permission from _Just Cakes_ From the C and H Sugar
Kitchen Electronic format by Karen Mintzias

Serves: 12

 

 

 

 

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Mock-Chiffon Chocolate Cake Recipe from the Recipes-To-go.com Dessert Recipe Cookbook

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