Chiffon Valentine's Cake Recipe

Ingredients

1/2 cup baking cocoa

1/2 cup hot water

1-1/4 cups sugar, divided

3/4 cup all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon salt

4 eggs, separated

1/4 cup vegetable oil

1 teaspoon vanilla extract

1/4 teaspoon cream of tartar

Chocolate Kisses (use for decorating the top)

Frosting:

1-1/2 cups whipping cream

1/4 cup confectioners’ sugar

15 small fresh strawberries, halved

Fresh mint (optional)

Cooking Directions

Line two greased 9-in. heart-shaped pans with waxed paper and grease the paper; set aside.

In a small bowl, combine cocoa and water until smooth; cool. In a large mixing bowl, combine 1 cup sugar, flour, baking soda and salt. Add egg yolks, oil, vanilla and cocoa mixture; stir until smooth. In a small mixing bowl, beat egg whites until foamy. Add cream of tartar; beat for 1 minute. Gradually add the remaining sugar, beating until soft peaks form. Gradually fold into chocolate mixture.

Pour into prepared pans. Bake at 350 F for 18-20 minutes or until top springs back when lightly touched. Cool for 10 minutes before removing from pans to wire racks to cool completely; carefully remove waxed paper.

In a mixing bowl, beat cream and confectioners’ sugar. Spread frosting between layers and over top and sides of cake. Spoon 1-1/2 cups of frosting into a pastry bag with a star or round tip. Pipe a decorative lattice design on cake top and sides. Garnish with strawberries and mint if desired. Refrigerate until serving.

Yield: 12 Servings.