When Mother and I received a request here for the "Bit O' Chocolate Chiffon Cake", why, we went back to Grandmother Block's 1936 cookbook and found it to post right here :-)
We hope you'll enjoy....
Bit O' Chocolate Chiffon Cake
....delicious chocolate chips afloat in airy chiffon!
Light as angel food...rich as butter cake!
Tutorial here: http://domesticatedengineer.blogspot.com/2011/04/recipe-too-good-not-to-try-or-bit.html
Preheat oven (see pan sizes and corresponding temperatures below.) Sift an ample amount of GOLD MEDAL "Kitchen-tested" Enriched Flour onto a square of paper. Grate unsweetened or sweet chocolate on coarse grater (see quantity below).
There are two cake sizes. The LARGE cake makes 16 to 20 servings and the SMALL cake makes 8 to 10 servings. We are posting the LARGE cake instructions for now, but can post the SMALL cake directions, too, if we have a request.
LARGE CAKE
Step 1
Measure and Sift together into mixing bowl:
2 cups sifted GOLD MEDAL "Kitchen-tested" Enriched Flour (spoon lightly into cup, don't pack)
1 3/4 cups sugar
3 tsp. baking powder
1 tsp. salt
Make a well and add in order:
1/2 cup cooking (salad) oil such as Wesson
7 unbeaten egg yolks (medium-sized)
3/4 cup cold water
2 tsp. vanilla
Beat with spoon until smooth.
Step 2...in a large mixing bowl
1 cup egg whites (7 or 8)
1/2 tsp. cream of tartar
Whip until whites form very stiff peaks. They should be much stiffer than for angel food or meringue. DO NOT UNDERBEAT.
Step 3...Pour egg yolk mixture gradually over whipped egg whites - gently folding with rubber scraper just until blended. DO NOT STIR. Sprinkle over top of batter gently folding in with a few strokes:
3 sqaures unsweetened or sweet chocolate (3 oz.), coarsely grated
Pour into ungreased pan immediately.
BAKE
10-in. tube, 4-in. deep 325 F for 55 min., then 350 F for 10 to 15 min.
9x13x2-in. oblong 350 F45 to 50 minutes
...or until top springs back when lightly touched.
Immediately turn pan upside down, placing tube part over neck of funnel or bottle, or resting edges of square, oblong or loaf pans on 2 other pans. Let hang, free of table, until cold. Loosen from sides and tube with spatula. Turn pan over and hit edge sharply on table to loosen.
Serve with whipped cream to which has been added crushed peppermint stick candy. (To crush peppermint sticks, break into pieces. Place pieces between two sheets of maxed paper, then fold into a towel. Roll lightly with rolling pin.)
If you live at an altitude over 2,5000 ft., write Betty Crocker, General Mills, Minneapolis 1, Minnesota, for recipe adjustments. Specify recipe wanted.
We hope you'll enjoy....
Bit O' Chocolate Chiffon Cake
....delicious chocolate chips afloat in airy chiffon!
Light as angel food...rich as butter cake!
Tutorial here: http://domesticatedengineer.blogspot.com/2011/04/recipe-too-good-not-to-try-or-bit.html
Preheat oven (see pan sizes and corresponding temperatures below.) Sift an ample amount of GOLD MEDAL "Kitchen-tested" Enriched Flour onto a square of paper. Grate unsweetened or sweet chocolate on coarse grater (see quantity below).
There are two cake sizes. The LARGE cake makes 16 to 20 servings and the SMALL cake makes 8 to 10 servings. We are posting the LARGE cake instructions for now, but can post the SMALL cake directions, too, if we have a request.
LARGE CAKE
Step 1
Measure and Sift together into mixing bowl:
2 cups sifted GOLD MEDAL "Kitchen-tested" Enriched Flour (spoon lightly into cup, don't pack)
1 3/4 cups sugar
3 tsp. baking powder
1 tsp. salt
Make a well and add in order:
1/2 cup cooking (salad) oil such as Wesson
7 unbeaten egg yolks (medium-sized)
3/4 cup cold water
2 tsp. vanilla
Beat with spoon until smooth.
Step 2...in a large mixing bowl
1 cup egg whites (7 or 8)
1/2 tsp. cream of tartar
Whip until whites form very stiff peaks. They should be much stiffer than for angel food or meringue. DO NOT UNDERBEAT.
Step 3...Pour egg yolk mixture gradually over whipped egg whites - gently folding with rubber scraper just until blended. DO NOT STIR. Sprinkle over top of batter gently folding in with a few strokes:
3 sqaures unsweetened or sweet chocolate (3 oz.), coarsely grated
Pour into ungreased pan immediately.
BAKE
10-in. tube, 4-in. deep 325 F for 55 min., then 350 F for 10 to 15 min.
9x13x2-in. oblong 350 F45 to 50 minutes
...or until top springs back when lightly touched.
Immediately turn pan upside down, placing tube part over neck of funnel or bottle, or resting edges of square, oblong or loaf pans on 2 other pans. Let hang, free of table, until cold. Loosen from sides and tube with spatula. Turn pan over and hit edge sharply on table to loosen.
Serve with whipped cream to which has been added crushed peppermint stick candy. (To crush peppermint sticks, break into pieces. Place pieces between two sheets of maxed paper, then fold into a towel. Roll lightly with rolling pin.)
If you live at an altitude over 2,5000 ft., write Betty Crocker, General Mills, Minneapolis 1, Minnesota, for recipe adjustments. Specify recipe wanted.
Woo hoo!! Thank you!!! Can't wait to make it!
ReplyDeleteYeah! Please post your link to your blog here after you bake it so we can see how it turns out! Glad you found the recipe :-)
ReplyDeleteThat Betty Crocker. She always looks so young!
ReplyDeleteAh, yes, I wonder if she has a Fountain of Youth recipe in her recipe box?
ReplyDeleteok, the pictures of the cake and blog are here:
ReplyDeletehttp://domesticatedengineer.blogspot.com/2011/04/recipe-too-good-not-to-try-or-bit.html
Delicious cake!!!
Please check out the wonderfully light and airy cake with specially made frosting at
ReplyDeletehttp://domesticatedengineer.blogspot.com/2011/04/recipe-too-good-not-to-try-or-bit.html What a compliment to my Mother and Grandmother that you took the time to bake this cake and provide us with a tutorial, complete with pictures and all! Please keep 'em coming!!