---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Chocolate Chiffon Cake
  Categories: Cakes, Chocolate
       Yield: 16 servings
  
       1 c  Cocoa
     3/4 c  Boiling water
   1 3/4 c  Cake flour
   1 3/4 c  Sugar
   1 1/2 ts Baking soda
       1 ts Salt
     1/2 c  Vegetable oil
       7    Eggs, separated
       2 ts Vanilla
     1/2 ts Cream of tartar
            Chocolate glaze:
       6 oz Semisweet chocolate chips
     1/4 c  Butter or margarine
       2 tb Light corn syrup
  
   Recipe by: Betty Crocker Old-Fashioned Cookbook 1992
   Chocolate Chiffon Cake with Chocolate Glaze. Move oven rack
   to lowest position. Heat oven to 325 degrees. Stir cocoa
   and boiling water until smooth; cool 20 minutes. Mix flour,
   sugar, baking soda and salt in bowl. Make a well and add,
   in this order: oil, egg yolks, cocoa mixture and vanilla.
   Beat with spoon until smooth. Beat egg whites and cream of
   tartar in large bowl on high speed until stiff peaks form.
   Pour egg yolk mixture gradually over egg white mixture,
   folding gently with rubber spatula just until blended. Pour
   into ungreased tube pan, 10 X 4 inches.Bake 60 to 65
   minutes or until top springs back when touched lightly.
   Invert pan on heatproof funnel or bottle immediately until
   cake is completely cool. Remove from pan. Prepare Chocolate
   Glaze; spread over top of cake.
        16    SERVINGS.
   CHOCOLATE GLAZE: Heat all ingredients over low heat,
   stirring constantly, until chocolate is melted; cool
   slightly.
   
   The closely guarded invention of a California insurance
   salesman in 1927, chiffon cake went public when General
   Mills acquired the recipe, standardized it and printed it
   in 1948. Described as the cake discovery of the century,
   its unique ingredient is vegetable oil.
  
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