Mock-Chiffon Chocolate Cake

Recipe Ingredients

		Cake
2		Eggs - separated
1 1/2 cups	355ml	-- ¥
1		And H granulated sugar - divided
2 cups	125g / 4.4oz	All-purpose flour
2 teaspoons	10ml	Baking powder
1/4 teaspoon	1.3ml	Baking soda
1 teaspoon	5ml	Salt
1/3 cup	78ml	Salad oil
1 cup	237ml	Milk
2 oz	56g	Unsweetened chocolate - melted
		Chocolate Cream
1 cup	237ml	Whipping cream
1/4 cup	59ml	-- ¥
1		And H powdered sugar
1/4 cup	27g / 1oz	Chocolate quick

Recipe Instructions

Beat egg whites until foamy, gradually beat in 1/2 cup sugar until very stiff. Set aside.

Combine remaining sugar, flour, baking powder, soda and salt. Mix well. Add the oil and half the milk.

Beat one minute. Add remaining milk and egg yolks and beat one minute. Stir in chocolate. Fold in beaten egg whites.

Pour in greased and floured 13 x 9-inch pan.

Bake in 350F oven 40 minutes.

Cool. Cut in squares and serve with Chocolate Cream.

Chocolate Cream: Combine whipping cream, powdered sugar and chocolate Quick. Beat until stiff.

NOTE: Chocolate Quick is a brand of chocolate milk mix made by Nestle's Karen

Source:
"Just Cakes" From the C and H Sugar Kitchen

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