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Recipe: New Chocolate Chiffon Cake (Mazola Oil, 1950's)

Desserts - Cakes
NEW CHOCOLATE CHIFFON CAKE
So moist and tender with this golden liquid shortening. With a rich, exciting flavor!


2 1/4 cups sifted cake flour
1 2/3 cups sugar
3 teaspoons baking powder
2 teaspoons instant coffee
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup Mazola Cooking Oil (corn oil)
6 egg yolks
3/4 cup water
2 teaspoons vanilla
2 to 3 squares (1 ounce each) unsweetened chocolate, melted
1/2 teaspoon cream of tartar
6 egg whites

Mix and sift first six ingredients. Make a well and add in order, Mazola, egg yolks, water and vanilla. Beat with spoon until smooth. Add melted chocolate; blend well.

Add cream of tartar to egg whites. Beat until egg whites form very stiff peaks. Gently fold first mixture into egg whites until well blended. Fold, do not stir. Turn batter into ungreased 10-inch tube pan.

Bake in slow oven (325 degrees F) 70 to 75 minutes or until cake springs back when touched lightly with finger. Immediately invert pan over funnel or bottle to cool.

When cold, loosen side of cake with spatula.

Makes one (10-inch) tube pan
From: Recipelink.com
Source: Recipe ad, tear off sheet: Mazola Cooking Oil #1045-53, 1950's
MsgID: 017894
Shared by: Betsy at Recipelink.com
Board: Vintage Recipes at Recipelink.com
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