CHOCOLATE CHIFFON CAKE WITH CHOCOLATE GLAZE

FOR THE CAKE:
1/2 cup unsweetened cocoa powder
1 cup boiling water
1 3/4 cups cake flour
1 3/4 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1/2 cup vegetable
8 eggs, separated
2 1/2 teaspoons vanilla
1/2 teaspoon cream of tartar
FOR THE CHOCOLATE GLAZE:
1/3 cup margarine
2 cups powdered sugar
2 ounces unsweetened chocolate, melted and cooled
2 to 4 tablespoons hot water

TO MAKE CAKE:
Preheat oven to 325 degrees F.

Stir cocoa in boiling water until smooth. Cool 20 minutes.

Mix flour, sugar, baking soda and salt in bowl. Make a well in center and add in the following order: oil, egg, yolks, cocoa mixture and vanilla. Beat with spoon until smooth; set aside.

Beat egg whites and cream of tartar in large bowl until stiff peaks form. Gradually pour egg yolk mixture over egg whites and mix, gently folding with rubber scraper just until blended. Pour batter into ungreased tube pan.

Bake at 325 degrees F for 60 to 65 minutes. Cool, remove from pan and frost with chocolate glaze.

TO MAKE CHOCOLATE GLAZE:
Melt margarine and then add powered sugar and chocolate. Add water a little at a time until glaze is smooth and easy to spread.

Spread the glaze on the Chocolate Chiffon Cake.

Servings: 12-16
Source: Every 1 A Winner by Sue-Ann K. Dondlinger