Bit o' Choclate Chiffon Cake (Mary Ann's version)

After seeing how wonderful Domesticated Engineer's version turned out

http://domesticatedengineer.blogspot.com/2011/04/recipe-too-good-not-to-try-or-bit.html

I just had to give it a whirl myself!

Here's our recipe to follow:

(this larger size cake is suitable for a big angel-food cake pan only)

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 F 45 to 50 minutes (use two of these sized pans for our large-sized cake batter

 - this cake batter is too much for just one pan to hold once it springs up)

...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.

Now that we have our recipe, let's get baking!

Welcome to my tiny kitchen.  Let's bake a cake together.
On the right is Grandpa Elvin Volker's 1970's Kitchen Aid mixer - it still runs great!

Seven egg yolks, medium
(This makes a fun-looking hexagon, doesn't it?)

Milka chocolate - "The Purple Cow" - mine has hazelnuts!

One cup of egg whites (seven eggs) + 1/2 tsp. cream of tartar

Add dry ingredients first, make a well and add liquid ingredients

Mix

One cup of egg whites turned into four cups!

They need to beat about five minutes to be really stiff.

fold in egg whites gently

folding complete

milk chocolate ready for grating

grated chocolate folded gently into the batter

fifty minutes on the timer - 350 degree oven

Would you like to join me for chiffon cake with triple berry blend and real whipped cream?  Here's your piece!  

My son Rodger tries his hand at the old Maytag wringer washer!

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Now, I don't know about you, but I'm a bit messy when eating something like this.  

Just in case, here's Grandma Block's tip for your clothes if you get a chocolate stain:

Mix 1 Tablespoon of 20 Mule Team Borax in one cup of warm water, 

sponge the spot with the solution.  Rinse clean with water.  

If it doesn't work, make a thick paste with the Borax and a little water 

and work the paste into the stain.  Wait one hour and wash as usual.