Chocolate Chiffon Cake
- 5 egg whites
- 1/2 teaspoon cream of tartar
- 1 (18.25 ounce) box plain chocolate fudge or devil's food cake mix
- 3/4 cup water
- 1/2 cup vegetable oil
- 3 egg yolks
- 2 teaspoons vanilla extract
Crushed Peppermint Buttercream
- 8 tablespoons butter, room temperature
- 1/2 teaspoon peppermint extract
- 1 cup powdered sugar
- 3 1/2 cups powdered sugar
- 3 tablespoons milk
- 1/2 cup crushed peppermint candy
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- Place oven rack in center of oven and heat to 325 degrees F. Set aside an ungreased
10-inch tube pan.
- Cake: Place egg whites and cream of tartar in a medium mixing bowl. Beat with electric
beaters on high speed until stiff peaks form, 2 to 3 minutes. Set aside.
- Place cake mix, water, oil, egg yolks and vanilla in a large mixer bowl, and
with same beaters (no need to clean them), blend on low speed for 1 minute. Stop
and scrape down bowl. Increase speed to medium and beat 2 minutes, scraping down
- Turn the egg whites out on top of the batter and fold in with a rubber spatula
until batter is light but well combined.
- Pour batter into the ungreased pan, smoothing top.
- Bake for 60 to 65 minutes or until cake springs back when lightly pressed.
- Remove cake and turn it upside down over the neck of a glass bottle. Cool for
- Remove pan from bottle and run a long, sharp knife around the edge of the cake
and invert onto a rack. Then invert again onto a serving platter so that it's
right side up.
- Crushed Peppermint Buttercream: Place butter, peppermint extract and 1 cup powdered
sugar in a large mixing bowl. Blend with electric beaters on low speed for 30 seconds.
- Add 2 1/2 cups sifted powdered sugar alternately with milk, 1 tablespoon at a
time, blending on low speed. Add another tablespoon of milk if frosting seems too
- Increase mixer to medium speed and beat frosting 1 minute or until light and
- Fold in crushed peppermint candy. Spread over the top and sides of the cake with
- Let cake rest for 10 minutes, then slice and serve. (Cake also looks great without
frosting; dust with sifted powdered sugar.)
Posted by Annette at Recipe Goldmine 11/8/2001 6:00 pm.
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