Chocolate Chiffon Cake recipe

This morning I awoke to two little boys in the kitchen cooking me breakfast. It was so sweet Lucas was busy frying up eggs and Kaleb was toasting english muffins. They were so proud it was so cute I just have the best boys in the world! In other news a few people requested this cake recipe so here it is.

Chocolate Chiffon Cake

3/4 C. boiling water
1/2C. Cocoa
1 3/4 C. Cake flour
1 1/2 tsp. baking soda
1 tsp. salt
1 3/4 C. sugar
1/2 C. vegetable oil
7 egg yolks
2 tsp. vanilla
1 C. egg whites
1/2 tsp. cream of tarter

Combine boiling water and cocoa. cool. Sift flour, sugar, baking soda, and salt together in bowl. Make a well and add oil, egg yolks, vanilla and cooled cocoa mixture. Beat until smooth. Beat egg whites and cream of tarter until very stiff. Add in the flour and cocoa mixture very slowly to the egg whites gently folding in until well blended. Bake in a 10 inch tube pan ungreased for 55 min. at 325 and then at 350 for 10-15 min. Invert pan to cool. When cool carefully loosen from pan. Cut into three layers and frost in between layers and down the middle hole. After all layers are put back together frost outside of cake. Frost all with "mock whipped cream frosting". After the whole cake is frosted take 2 squares bitter sweet baking chocolate and 1 Tbl. of butter and melt in microwave. Drizzle the warm chocolate down the outside all the way around cake and down center whole. Also on the top of cake if you desire.

Mock Whipped Cream Frosting

6 T. Flour
1 1/2 C. milk
3/4 C. shortening
3/4 C. oleo
1 C. sugar
2 tsp. vanilla

Mix together flour and milk. Cook slowly together on stove until thick, stirring constantly. Cool thoroughly. Beat shortening, oleo, sugar, and vanilla in mixer at fast speed about 10 min. until creamy. Add the cooled flour mixture and beat another five min. until thoroughly mixed and fluffy.