Chocolate Chiffon Cake Recipe Amish Cooking Recipes

In a bowl, combine cocoa and water until smooth; cool 20 minutes. In a mixing bowl, combine flour, sugar, baking soda, and salt. Add oil, egg yolks, vanilla, and cocoa mixture. Beat until smooth. In another bowl, beat egg whites and cream of tartar until stiff peaks form. Gradually fold in egg yolk mixture. Pour into an ungreased tube pan. Bake at 325° F. for 60-65 minutes. Invert pan to cool; remove cake from pan.
For icing, melt butter in saucepan. Remove from heat and stir in sugar, chocolate and vanilla. Stir in enough water to desired consistency; drizzle over cake. Sprinkle with nuts.

1/2 cup cocoa
3/4 cup boiling water
1¾ cups flour
1¾ cups sugar
1½ tsp. baking soda
1 tsp. salt
1/2 cup vegetable oil
7 eggs, separated
2 tsp. vanilla
1/4 tsp. cream of tartar
Icing:
1/3 cup butter or oleo
2 cups powdered sugar
2 oz. unsweetened chocolate, melted
1½ tsp. vanilla
3-4 Tbsp hot water
chopped nuts (optional)

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Here's an intimate visit to the Amish home and food of 17-year-old Miriam Miller. Miriam's mom, grandma and aunts open their recipe boxes here. In addition to sharing her families favorite authentic time-tested recipes, Miriam shares childhood memories, stories, and personal details of her life as a young Amish girl. Take a walk through Miriam's life with art and stories about her home, and everyday activities. 194 pages. 5-1/2" x 8-1/2" spiral bound. Laminated cover. Double indexed.

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