by Patti Williams

Created on: January 31, 2007   Last Updated: May 04, 2007

Chocolate Chiffon Cake
1/2 cup baking cocoa
1/2 cup hot water
1 1/4 cup sugar, divided
3/4 cup all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
4 eggs, separated
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar

Frosting

1 1/2 cup heavy whipping cream
1/4 cup confectioners' sugar
15 small fresh strawberries, halved
Fresh mint, optional

In a small bowl, combine cocoa and water until smooth; cool. In a large mixing bowl, combine 1 cup sugar, flour, baking soda and salt. Add egg yolks, oil, vanilla and cocoa mixture; stir until smooth.

In a small mixing bowl, beat egg whites until foamy. Add cream of tartar; beat for 1 minute. Gradually add the remaining sugar, beating until soft peaks form. Gradually fold into chocolate mixture.

Pour into two greased and floured 9-in. heart-shaped pans or two 9-in. round cake pans. Bake at 350 F for 18-20 minutes or until top springs back when lightly touched. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Frosting: In a mixing bowl, beat cream and confectioners' sugar. Spread frosting between layers and over top and sides of cake. Spoon 1 1/2 cups of frosting into a pastry bag with a star tip. Pipe a decorative lattice design on cake top and sides. Garnish with strawberries and mint if desired. Refrigerate until serving.

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