MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Chocolate Mousse Cake
  Categories: Cakes
       Yield: 1 servings
 MMMMM-------------------CHOCOLATE CHIFFON CAKE------------------------
       1 c  Egg whites (7 or 8)
     1/2 c  Cocoa, unsweetened (sifted)
     3/4 c  Water, boiling
   1 3/4 c  Flour, cake (sifted)
   1 3/4 c  Sugar
   1 1/2 ts Baking soda
       1 ts Salt
     1/2 c  Oil, salad
       7    Egg yolks
       2 ts Vanilla extract
     1/2 ts Cream of tartar
 MMMMM---------------------CHOCOLATE FILLING--------------------------
       3 c  Heavy cream
   1 1/2 c  Sugar, confectioners (sifted)
     3/4 c  Cocoa, unsweetened (sifted)
       2 ts Vanilla extract
     1/4 ts Salt
       1 ts Gelatine, unflavored
   NOTE:  All sifted ingredients should be sifted BEFORE measuring! 1.
   Make cake: in large electric mixer bowl, let whites warm to room
   temp. (1 hour). Into cocoa in small bowl, stir boiling water until
   smooth.  Let cool 1/2 hour.  preheat oven to 325F. Sift flour with
   sugar, soda and salt in large bowl.  make a well in center. 2. Pour
   in oil, yolks, vanilla and cocoa. with wooden spoon, beat just until
   smooth. sprinkle cream of tartar over whites.  with mixer at high
   speed, beat until very stiff peaks form when beater is slowly raised.
   do not underbeat. pour batter over whites. 3. with whisk, and an
   under-and-over motion, gently fold to combine.  turn into ungreased
   10-inch tube pan.  bake 60-65 minutes, until top springs back when
   pressed with finger.  invert over nech of bottle.  cool 1 1/2 hours.
   with spatula, loosen cake and remove. 4. cool on rack. make chocolate
   filling:  in large bowl, combine cream, sugar, cocoa, vanilla, salt &
   refrigerate for 1 hour.  with mixer, beat until stiff, refrigerate
   again.  sprinkle gelatine over 2 tb cold water to soften. heat,
   stirring over hot water to dissolve (double boiler effect). cool. 5.
   prepare cake. cut 1 inch slice crosswise from top of cake, set aside.
   with sharp knife, outline a cavity in cake, leaving 1 inch thick
   walls around center, side and bottom.  with spoon carefully remove
   cake from this area. reserve 1 1/2 c crumbled cake. 6. measure 2 1/2
   c chocolate filling into small bowl. fold in gelatine. use to fill
   cavity. replace top. mix 1/2 c filling with reserved crumbled cake.
   use to fill center hole. frost top and side of cake with remaining
   filling. refregerate until serving. serves 12
   End result should be a chocolate cake with a ring of chocolate filling
   inside.  a cross section of a slice would look something like this:
       |       CAKE         |
       | C  ------------  C |
       | A |            | A |
       | K |   FILLING  | K |
       | E |            | E |
       |   |            |   |
       |    ------------    |
       |       CAKE         |
   (Stiffly beaten egg whites are the secret of a chiffon cake that’s as
   light as angel food-and its center is filled with devilishly rich
   chocolate cream.)
   Source: McCall’s Cooking School Shared by /\/\ara Kent