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Chiffon Cake, Chocolate Marble (P)
Source: Hershey's
Serves: 12 to 16

2 tablespoons plus 1-1/2 cups sugar, divided
2 tablespoons plus 1/2 cup vegetable oil, divided
1/3 cup cocoa
1 cup cold water, divided
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
7 eggs, separated
2 teaspoons vanilla extract
1/2 teaspoon cream of tartar
Vanilla Glaze or Quick Cocoa Glaze (click here for recipe)

Heat oven to 325°F.

In small bowl, combine 2 tablespoons sugar, 2 tablespoons oil, cocoa, and 1/4 cup water; stir until smooth. Set aside.

Stir together flour, remaining 1-1/2 cups sugar, baking powder and salt in medium bowl; add remaining 1/2 cup oil, egg yolks, remaining 3/4 cup water, and vanilla. Beat on low speed of mixer until combined; continue beating on high speed 5 minutes.

Beat egg whites with cream of tartar in large bowl, with clean set of beaters, until stiff peaks form. Pour batter in thin stream over beaten whites, gently folding with rubber spatula just until blended. Remove one-third of batter to separate bowl; gently fold in reserved cocoa mixture.

Pour half of light batter into ungreased 10" tube pan; top with half of chocolate batter. Repeat layers. With narrow spatula or knife, swirl gently through batters to marble.

Bake 65 to 70 minutes or until top springs back when touched lightly. Invert pan on heat-proof funnel; cool cake completely. Loosen cake from pan; invert onto serving plate. Spread Vanilla Glaze or Quick Cocoa Glaze over top of cake, allowing glaze to drizzle down sides.

Posted by Harriet Botwin

Nutritional Info Per Serving: N/A