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Marble Chiffon Cake




Source of Recipe


"Taste of Home 2001 annual"






Recipe Introduction


Recipe By :Luann Heikkila
Serving Size : 12 Categories : Desserts
Description:"a great Chiffon Cake well liked by everyone"
Yield: "1 cake"




































List of Ingredients



• 2 squares 1 oz each Unsweetened Chocolate
  
• 1 3/4 cups Sugar -- divided out 1/4 cup
  
• 1/4 cup Hot Water
  
• 1/4 teaspoon Baking Soda
  
• 2 Cups All-Purpose flour
  
• 1 Tablespoon Baking Powder
  
• 1 teaspoon Sea Salt
  
• 7 Eggs -- Seperate out yolks
  
• 3/4 cup water
  
• 1/2 cup Vegetable Oil
  
• 2 teaspoons Vanilla Extract
  
• 1/2 teaspoon Cream of Tartar
  
• FROSTING
  
• 4 Squares 1 oz each Semisweet Chocolate
  
• 1 Tablespoon Butter or Margarine
  
• 7 Tablespoons Whipping cream
  
• 1 teaspoon Vanilla Extract
  
• 1 1/2 cups Confectioner's Sugar
  






Instructions



1. In a small sauce pan, melt unsweetened Chocolate over low heat.Add 1/4 cup Sugar, hot Water and baking soda:mix well and set aside.
   
   
2. In a mixing bowl combine Flour, baking Powder, sea salt and remaining sugar. form a well in the center; add 7 yolks, 3/4 cup water, oil and vanilla; blend until moistened. Beat 3 minutes on medium speed; set aside.
   
   
3. In another Mixing Bowl, beat egg whites and cream of Tartar on high until stiff peaks form.
   
   
4. Gradually fold egg white mixture into the cake batter.
   
   
5. Divide the Batter Mixture in half: Graduall fold Chocolate Mixture into one portion.
   
   
6. Alternately spoon the plain and chocolate Batters into an ungreased 10 inch tube pan. Swirl with a knife.
   
   
7. Bake at 325° for 55 minutes. Increase temperature to 350° ; bake 10 to 15 minutes longer or until top springs back when lightly touched.
   
8. Immediately invert cake; cool completely.
   
   
9. FOR FROSTING
   
   
10. Melt semi-sweet chocolate and Butter in a small sauce pan over low heat.
    
    
11. Stir in cream and vanilla.
    
    
12. Remove from heat; whisk in confectioner's sugar until smooth. Immediately spoon over cake. cool.
    
    






Final Comments


Yield 12 - 16 servings
Made this for Jeffrey's 8th Birthday and it was a hit with everyone.
NOTES : This confection is a proven winner. It earned a blue ribbon and was named division Champion at the county fair some years back. Luann Heikkila - Floodwood Minnesota