Chocolate Chiffon Cake

Ingredients 7 large eggs, separated 1/2 cup baking cocoa 3/4 cup boiling water 1-3/4 cups cake flour

1-3/4 cups sugar 1-1/2 teaspoons baking soda 1 teaspoon salt 1/2 cup canola oil 2 teaspoons vanilla extract 1/4 teaspoon cream of tartar

icing: 1/3 cup butter 2 cups confectioners' sugar 2 ounces unsweetened chocolate, melted and cooled 1-1/2 teaspoons vanilla extract 3 to 4 tablespoons hot water Chopped nuts, optional

Directions Leave eggs at room temperature for 30 minutes. Smoothly mix cocoa and water in a bowl; cool 20 minutes. Mix flour, sugar, baking soda, and salt in a large bowl.  

Whisk egg yolks, oil, and vanilla in a basin; add to dry ingredients with cocoa mixture. Mix well. Beat egg whites and cream of tartar on high speed in another large dish with clean beaters until stiff peaks form. Fold into egg yolks gradually.

Put batter in an ungreased 10-inch tube pan gently. Remove air pockets from batter using a knife.

Bake on lowest rack at 325° for 60–65 minutes until top springs back when lightly pressed. Invert pan and cool thoroughly. Run knife around pan sides and center tube. Invert cake onto plate.

For icing, melt butter in a saucepan. Remove from heat and add confectioners' sugar, chocolate, vanilla, and water. Pour over cake. Sprinkle nuts if desired.

Nutritional Info 1 piece: 268 calories, 11g fat (3g saturated fat), 73mg cholesterol, 262mg sodium, 40g carb (30g sugars, 1g fiber), 4g protein.