Wednesday, April 6, 2011

A Recipe Too Good Not to Try! or Bit O'Chocolate Chiffon Cake

I just had to find the time to try this scrumptious looking recipe! So today was the day and I decided to make it for my quilt group. What a surprise for them, they loved it! Originally I saw a clip of this cake on this blog page and they were kind enough to put the recipe on for me. The original recipe comes from Betty Crocker.
Here is the blog address that I fist saw this recipe:
Once it cooled enough to turn onto a plate, I cut a slice for me and my grandson. I asked Soren for a word I could use besides delicious. So he said, "Exquisite!" What a good word, the cake was exquisite! Light, fluffy and downright great!

I am also putting the recipe here, but please read MaryAnn and her mother's blog. Lots of good recipes on it. And I love the picture of their recipe box, as I had one just like it at one time. I actually followed the cake recipe and came up with the frosting.

Bit O'Chocolate Chiffon Cake by Betty Crocker
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 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  10" tubed pan immediately.

More gently folding.

10-in. tube, 4-in. deep 325 F for 55 min., then 350 F for 10 to 15 min.

Before putting in the oven.

9x13x2-in. oblong 350 F45 to 50 minutes
...or until top springs back when lightly touched.

It's done!

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.

Doesn't this look divine?

 The frosting: 1/2 cup mini chocolate chips melted. Add to this 1 big tablespoon marshmallow creme and about 1 1/2-2 teaspoons of milk. Stir until smooth and put on top of cake.
And here's a piece for you! 
 Thanks RocknRecipes for putting this recipe on your blog!

I am submitting this to the :


Mary Ann & Mother said...

We just LOVE it! What a compliment to have you bake a recipe from Grandma Block's 1949 Betty Crocker and give us a full tutorial plus a yummy frosting to add to it! Soren's word "exquisite" is a testament to his fine education - we would have been hard put to come up with that! Thank you so very much for linking RocknRecipes to your blog. Hope you can sneak a peek over there for another Grandma Block recipe...just going to post a new one now....your quilt group just may have another surprise? Thanks for making us smile, Mary Ann & Mother at

GStaples said...

You are welcome, it was fun to make!

Beth @ Fare Necessities said...

Wow. This looks amazing. I may have to try this one.

GStaples said...

You should, Beth. It is one of those cakes you just need to eat!!