Cocoa Chiffon Cake

From HERSHEY’S

Makes 1 cake

A tasty cake for any party or celebration throughout the year…or, try the Cocoa Peppermint version (at the bottom of recipe) for a sweet wintery treat during the holidays.

INGREDIENTS

2 cups sugar, divided

1 1/2 cups cake flour

2/3 cup HERSHEY’S Cocoa

2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon baking soda

1/2 cup vegetable oil

7 eggs, separated and at room temperature

3/4 cup cold water

2 teaspoons vanilla extract

1/2 teaspoon
cream of tartar

Vanilla Glaze (see recipe below)

DIRECTIONS

1.Heat oven to 325 degrees.

2.Combine 1 3/4 cups sugar, flour, cocoa, baking powder, salt, and baking soda in large bowl. Add oil, egg yolks, water, and vanilla; beat until smooth.

3.Beat egg whites and cream of tartar in extra-large bowl until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Gradually pour chocolate batter over beaten egg whites, folding with rubber spatula just until blended. Pour into ungreased 10-inch tube pan.

4.Bake 1 hour and 20 minutes, or until top springs back when touched lightly. Invert pan on heat-proof funnel until completely cool. Remove cake from pan; invert onto serving plate. Spread top of cake with Vanilla Glaze, allowing some to drizzle down sides.

VANILLA GLAZE

Makes about 1 1/4 cups

INGREDIENTS

1/3 cup butter or margarine

2 cups powdered sugar

1 1/2 teaspoons vanilla extract

2 to 4 tablespoons hot water

DIRECTIONS

Melt butter in medium saucepan over low heat. Remove from heat. Stir in powdered sugar and vanilla. Stir in water, 1 tablespoon at a time, until smooth and of desired consistency. Variation:

TIP: For a Cocoa Peppermint Chiffon Cake, omit vanilla extract and add 1 to 1 1/2 teaspoons peppermint extract. Add red food color to Vanilla Glaze for pink colored glaze. Garnish with crushed hard peppermint candy.

Find this recipe and more holiday treats at hersheyland.com