AMISH CHIFFON MARBLE CAKE

INGREDIENTS

1/3 cup cocoa
1/4 cup water
3 tbsp sugar
2 tbsp cooking oil
2 cups sifted flour
1 1/2 cups sugar
1 tbsp baking powder
1/4 tsp salt
1/2 cup cooking oil
7 egg yolks
3/4 cup cold water
1 tsp vanilla
7 egg whites
1/2 tsp cream of tartar
1 recipe of Chocolate Glaze (See Below)*
1/2 cup sifted powdered sugar

DIRECTIONS

Preheat oven to 325 F.

1. In a small saucepan combine cocoa powder, 1/4 cup water, the 3 tbsp granulated sugar, and the 2 tbsp cooking oil. Stir over low heat 1 to 2 minutes or until sugar dissolves. Remove from heat; cool.

2. Meanwhile, in a large bowl sift together flour, the 1 1/2 cups granulated sugar,
the baking powder and salt.
Make a well in center of flour mixture. Add the 1/2 cup cooking oil, the egg yolks,
the 3/4 cup cold water and the vanilla.
Beat with an electric mixer on low speed until combined then at high speed about 5 minutes or until satin smooth.

3. Thoroughly wash beaters. In another large bowl beat egg whites and cream of tartar until stiff peaks form (tips stand straight). Pour egg yolk batter in a thin stream over entire surface of beaten whites; fold in lightly by hand.

4. Transfer 1/3 of batter (about 3 cups) to a medium bowl.
Gently fold in cocoa mixture.

5. Turn half the light colored batter into an ungreased 10 inch tube pan. Top with half the dark batter. Repeat layers of light and dark batters. With a narrow spatula, gently swirl through batters to marble, leaving distinctive light and dark areas throughout.

6. Place in oven and bake 65 to 70 minutes or until cake springs back when lightly touched. Invert cake in pan; cool thoroughly. Loosen cake from side of pan;
remove from pan.

7. Spoon Chocolate Glaze over top of cake, allowing excess glaze to drip down side.
After glaze sets, combine powdered sugar and a little milk to make an icing of
drizzling consistency(optional). Drizzle over cake.

Chocolate Glaze*
In a small heavy saucepan, heat 4 oz cut up semi-sweet chocolate and 3 tbsp butter over low heat until just melted, stirring occasionally. Remove from heat. Stir in 1 1/2 cups sifted powdered sugar and 3 tbsp hot water, 1 teaspoon at a time until glaze is smooth and of drizzling consistency.

Yield: 12 Servings