Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Mocha Chiffon Easter Cake




Source of Recipe


Internet


List of Ingredients




2 tsp. instant coffee powder or granules
3/4 cup hot water
1 3/4 cups all-purpose flour
1 1/2 cups sugar
1 tbsp. baking powder
1/2 tsp. salt
1/2 cup vegetable oil
6 egg yolks
1/2 tsp. vanilla extract
6 egg whites
1/2 tsp. cream of tartar
1 square semi-sweet chocolate, grated

To make cake: Dissolve coffee powder or granules in hot water; cool to room temperature. In large bowl, combine flour, sugar, baking powder and salt; stir until well mixed. Make a well in the center; add oil, egg yolks, vanilla and cooled coffee. Beat with a wooden spoon until smooth.

In large bowl, beat egg whites and cream of tartar until stiff but not dry. Pour batter over egg whites; fold in carefully, adding grated chocolate towards the end. Spoon batter into ungreased 10-inch tube pan. Bake at 325¡ for 60 to 70 minutes or until cake springs back when lightly touched. Turn pan upside down and let cake hang until cool. Remove from pan.

Frost with cocoa whipped cream.

>Store in refrigerator after frosting.

Cocoa Whipped Cream
2 cups whipping cream
1/3 cup sugar
3 tbls. cocoa powder
1 tsp. vanilla extract

To make Cocoa Whipped Cream:
In medium bowl, combine whipping cream, sugar, cocoa powder and vanilla. Stir to blend ingredients, but do not beat. Cover and refrigerate for 1 to 2 hours. Whip until soft peaks form.

Garnish: chocolate eggs or semi-sweet chocolate curls.

Keep completed cake refrigerated until serving time.


Recipe