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Chocolate Chiffon Cake
2 eggs, separated
1 1/2 cups sugar
1 3/4 cups cake flour
1 tsp. salt
3/4 tsp. baking soda
1/3 cup vegetable oil
1 cup buttermilk
3 ounces melted unsweetened chocolate, cooled
Preheat oven to 350 degrees F. Grease and flour 2 8-inch round cake pans.
In a small beat beat egg whites until foamy. Beat in 1/2 cup of the sugar, a little at a time, and beat until very stiff. Set aside.
In large bowl mix remaining sugar, flour, salt and soda. Add oil and half of the buttermilk and beat on high speed 1 minute. Add remaining buttermilk, the egg yolks and the melted chocolate. Beat well for 1 minute, scraping down sides of bowl. Fold meringue into chocolate mixture. Divide batter among pans.
Bake for 30 - 35 minutes or until toothpick inserted in center comes out clean. Cool cakes before frosting.
Vanilla Butter Frosting
1/3 cup butter
3 cups powdered sugar
1 1/2 teaspoons vanilla
2 tablespoons milk
Blend butter and sugar. Beat in vanilla and milk and beat frosting until smooth and of spreading consistency, adding more milk if necessary. Fill and frost cake.
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From Helen's Kitchen
Baker's Best