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Chocolate Chiffon Cake






  1. Cake: Combine boiling water and cocoa; let cool.
  2. Sift together flour, sugar, baking powder and salt. Make a well and add cooking oil, egg yolks, cooled cocoa mixture and vanilla extract. Beat until smooth.
  3. Measure egg whites and cream of tartar into a mixing bowl and beat until very stiff.
  4. Pour egg yolk mixture over egg whites, gently folding in until blended. Pour into ungreased pan.
  5. Bake at 325 degrees F for 55 minutes.
  6. Frosting: Shake flour, milk and cocoa in jar. Cook, stirring until it forms a thick paste.
  7. Let cool until cold.
  8. Cream together the sugar, butter and vanilla extract.
  9. Add flour paste and beat for 7 minutes.


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