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Results 11 - 20 of 31 for chiffon cake cocoa
Combine boiling water and cocoa; let cool. In large ... Fold into very stiff egg whites. Bake in ungreased tube pan at 325 degrees for 55 minutes.
Stir cocoa and boiling water until smooth; ... funnel or bottle until cake is completely cool. Remove from pan. Spread cake with Chocolate Glaze.
Preheat oven to 325 degrees. ... another bowl. Pour cocoa mixture gradually over it, gently ... or bottle. Let cake hang until cool. When cool, ... Frost with favorite icing.
Measure flour into bowl. Make ... oil and cooled cocoa mix. Beat until smooth. Put ... Bake 60 to 70 minutes at 325 degrees in 10- inch tube pan.
Stir cocoa into water. Stir together flour, ... sugar, butter, milk and vanilla. Put bowl in ice water. Add egg and beat until set enough to spread.
Scald milk over low heat; stir in cocoa until blended; cool; sift next ... be poured over cake allowing it to drip down ... around top of cake.
Whip together until stiff: Vanilla ... instant coffee, and cocoa. Add the salad oil, ... meringue into the cake batter. Pour into an ungreased ... with whipped cream filling.
Combine cocoa, 2 tablespoons oil, 2 ... or until done. Invert cake in pan. Cool thoroughly. Loosen cake from the pan. Invert onto serving plate.
Beat for 3 minutes. Beat the 8 egg whites until very, very stiff; add 1/2 teaspoon cream of tartar as beating. Bake at 325 degrees for 55 ...
Prepare egg white mixture as ... Pour contents of cake flour mixture into small bowl. Stir cocoa into cake flour mixture until ... 3/4 cup Mocha Chiffon Filling, reserving 1/4 cup for garnish or frosting top.
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