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Chocolate Chiffon Cake with Vanilla Icing

Cake:

2 cups granulated sugar - divided use

1 1/2 cups cake flour
2/3 cup unsweetened cocoa powder
2 teaspoons baking powder

1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup vegetable oil
7 large eggs, separated and at room temperature
3/4 cup cold water
2 teaspoons vanilla extract
1/2 teaspoon cream of tartar

 

Vanilla Icing:

1/3 cup butter
2 cups powdered sugar
2 teaspoons vanilla extract
2 to 4 tablespoons hot water

1. Heat oven to 325°F (160°C).
2. For Cake: In a large bowl, combine 1 3/4 cups sugar, flour, cocoa, baking powder, salt and baking soda. Add oil, egg yolks, water and vanilla and beat until smooth.
3. In a larger bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form.
4. Gradually pour chocolate batter over beaten egg whites, folding with rubber spatula just until blended.
5. Pour into ungreased 10-inch tube pan.
6. Bake 1 hour and 20 minutes or until top springs back when touched lightly. Invert pan on heat-proof funnel until completely cool. Remove cake from pan; invert onto serving plate.
7. For Vanilla Icing: In medium saucepan melt butter over low heat. Remove from heat. Stir in powdered sugar and vanilla. Stir in hot water, 1 tablespoon at a time, until smooth and of desired consistency.Spread top of cake with icing, allowing some to drizzle down sides.

Makes 12 to 16 servings.