Post by April B. on Feb 10, 2003 15:02:53 GMT -6
Chiffon Valentine Cake
It's perfect for any special occasion. As an alternative, decorated
the top with chocolate kisses."
Yield: 12 servings.
1/2 cup baking cocoa
1/2 cup hot water
1-1/4 cups sugar, divided
3/4 cup all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
4 eggs, separated
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
Frosting:
1-1/2 cups whipping cream
1/4 cup confectioners' sugar
15 small fresh strawberries, halved
Fresh mint, optional
Line two greased 9-in. heart-shaped pans
with waxed paper and grease the paper; set aside.
In a small bowl, combine cocoa and water until smooth; cool. In a large
mixing bowl, combine 1 cup sugar, flour, baking soda and salt. Add egg
yolks, oil, vanilla and cocoa mixture; stir until smooth. In a small
mixing bowl, beat egg whites until foamy. Add cream of tartar; beat for 1
minute. Gradually add the remaining sugar, beating until soft peaks form.
Gradually fold into chocolate mixture.
Pour into prepared pans. Bake at 350 F for 18-20 minutes or until top
springs back when lightly touched. Cool for 10 minutes before removing
from pans to wire racks to cool completely; carefully remove waxed paper.
In a mixing bowl, beat cream and confectioners' sugar. Spread frosting
between layers and over top and sides of cake.
Spoon 1-1/2 cups of frosting into a pastry bag
with a star or round tip Pipe a decorative lattice design on cake top and sides. Garnish with strawberries and mint if desired. Refrigerate until serving.
It's perfect for any special occasion. As an alternative, decorated
the top with chocolate kisses."
Yield: 12 servings.
1/2 cup baking cocoa
1/2 cup hot water
1-1/4 cups sugar, divided
3/4 cup all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
4 eggs, separated
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
Frosting:
1-1/2 cups whipping cream
1/4 cup confectioners' sugar
15 small fresh strawberries, halved
Fresh mint, optional
Line two greased 9-in. heart-shaped pans
with waxed paper and grease the paper; set aside.
In a small bowl, combine cocoa and water until smooth; cool. In a large
mixing bowl, combine 1 cup sugar, flour, baking soda and salt. Add egg
yolks, oil, vanilla and cocoa mixture; stir until smooth. In a small
mixing bowl, beat egg whites until foamy. Add cream of tartar; beat for 1
minute. Gradually add the remaining sugar, beating until soft peaks form.
Gradually fold into chocolate mixture.
Pour into prepared pans. Bake at 350 F for 18-20 minutes or until top
springs back when lightly touched. Cool for 10 minutes before removing
from pans to wire racks to cool completely; carefully remove waxed paper.
In a mixing bowl, beat cream and confectioners' sugar. Spread frosting
between layers and over top and sides of cake.
Spoon 1-1/2 cups of frosting into a pastry bag
with a star or round tip Pipe a decorative lattice design on cake top and sides. Garnish with strawberries and mint if desired. Refrigerate until serving.
