You may also like
Categories:
hot coffee cocoa flour sugar soda salt vegetable oil egg yolks vanilla egg whites cream of tartar sugar
Viewed: 53 - Published at: 8 years agoIngredients
- 1/4 c. hot coffee
- 1/3 c. cocoa
- 1 3/4 c. sifted flour
- 1 1/3 c. sugar
- 1 1/2 tsp. soda
- 1/2 tsp. salt
- 1/2 c. vegetable oil
- 7 egg yolks
- 2 tsp. vanilla
- 7 egg whites
- 1/2 tsp. cream of tartar
- 1/3 c. sugar
Method
- Heat oven to 325°.
- Blend hot coffee and cocoa together; set aside to cool.
- Sift flour, 1 1/3 cups sugar, soda and salt into bowl.
- Make a well in center.
- Add in order:
- oil, egg yolks, vanilla and cooked coffee mixture.
- Beat egg whites and cream of tartar in large bowl until foamy.
- Gradually add 1/3 cup sugar. Continue until meringue forms stiff glossy peaks.
- Pour chocolate mixture gradually over meringue; fold in.
- Pour into ungreased tube pan.
- Increase oven temperature to 350° after cake has baked for 55 minutes, then bake 15 minutes longer.
- Insert pan and let stand until cold.
- Frost with Heavenly Frosting.
