Recipe for cooking raspberry chocolate chiffon cake

Desserts to Go with Coffee and Tea :: Other Dessert Recipes

Raspberry Chocolate Chiffon Cake

Raspberry Sauce
1/2 c. cocoa
3/4 c. boiling water
1 3/4 c. cake flour
1 3/4 c. sugar
1 1/2 tsp. baking soda
1 tsp. salt
1/2 c. vegetable oil
2 tsp. vanilla extract or flavoring
7 egg yolks
1 c. egg whites (7 to 8)
1/2 tsp. cream of tartar
4 c. frozen whipped cream, defrosted

Prepare Raspberry Sauce; refrigerate at least 1 hour.

Mix cocoa and water; cool.

Preheat oven to 325 degrees F.

Mix flour, sugar, baking soda and salt. Beat oil, vanilla, yolks and cocoa mixture until smooth. Beat whites and cream of tartar in lrg. bowl, until very stiff peaks form; gradually pour yolk mixture over whites, folding just until blended. Pour into nonstick tube pan, 10 x 4-in.es. Bake on lowest oven rack until top springs back when touched, 65 to 70 mins..

Invert on heat proof funnel; let hand until cake is cold. Cut cake horizontally into 3 layers. Spread 1 1/3 c. whipped topping and scant 1/2 c. raspberry sauce between each layer and over top of cake. Refrigerate any remaining cake.

Raspberry Sauce
1  (10 ounce) pkg. frozen raspberries,
    defrosted (reserve liquid)
Water (if needed)
1/4 c. sugar
2 Tbsp. cornstarch
2 Tbsp. orange juice

Drain one pkg. frozen raspberries, defrosted. Reserve liquid. If necessary add water to liquid to make 2/3 c.. Mix 1/4 c. sugar and 2 Tbsp. cornstarch in saucepan; stir in raspberry liquid. Heat over med.-low heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 min.. Stir in 2 Tbsp. orange juice and raspberries.