Recipe Mahogany Chiffon Cake Amish Recipes

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Mahogany Chiffon Cake

Combine boiling water and cocoa; cool. Sift flour, sugar, soda, and salt into a bowl. Make a well and add oil, egg yolks, cocoa mixture, and vanilla. Beat until smooth. In a large bowl, beat egg whites and cream of tartar until very stiff. Pour egg yolk mixture gradually over beaten egg whites, gently folding with rubber scraper just until blended. Pour into ungreased 10" tube pan. Bake at 325° F. for 65-70 minutes.

3/4 c. boiling water
1/2 c. cocoa
1¾ c. flour
1¾ c. sugar
1½ t. soda
1 t. salt
1/2 c. cooking oil
7 egg yolks, unbeaten
2 t. vanilla
1 c. (7-8) egg whites
1/2 t. cream of tartar

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