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Chocolate & Strawberry Chiffon Squares

List of Ingredients




1 ½ cups cake flour
1 + ½ cup sugar, divided
½ cup unsweetened cocoa
¾ tsp. baking soda
½ tsp. salt
1 cup buttermilk
½ cup vegetable oil
2 egg yolks
2 egg whites
Berry Cream (below)
Strawberries halves for garnish






Recipe



Combine cake flour, 1 cup sugar, cocoa, baking soda and salt in large bowl. Add buttermilk, oil, and egg yolks; beat until smooth. Beat egg whites in small mixer bowl until foamy; gradually add ½ cup sugar, beating until very stiff peak forms. Gently fold egg whites into chocolate batter. Pour into greased and floured 13x9 pan. Bake at 350 degrees for 30 to 35 minutes or until cake springs back when touched lightly at center. Cool in pan on wire rack. Just before serving, prepare Berry Cream; frost top of cake. Cut into squares and garnish with strawberry halves. Refrigerate leftovers. Berry Cream: Mash 1 cup of strawberries in a blender or food processor to measure ½ cup. Whip 1 cup heavy cream or whipping cream until stiff; gently fold puree, add 1 teaspoon vanilla and, if desired, 2 or 3 drops of red food color.