Poppy Seed Chiffon Cake With Chocolate Whipped Cream Icing

• CAKE
• 1/2 cup poppy seed
• 1 cup boiling water
• 2 cups flour
• 1 3/4 cups sugar (can use less sugar if desired)
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup oil (not olive oil)
• 2 1/2 teaspoons vanilla
• 7 eggs, seperated
• 1/4 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• CHOCOLATE WHIPPED CREAM ICING
• 1 pint whipping cream
• 1/2 cup sugar
• 2 tablespoons vanilla
• 3 tablespoons unsweetened cocoa, sifted

1. Set oven to 350 degrees.
2. Prepare a 10-inch ungreased tube pan.
3. In a small bowl, soak the poppy seeds in boiling water for about 25-30 minutes.
4. In a large bowl, sift together flour, sugar, baking powder and salt.
5. Make a "well" in the middle, and add/pour in the oil, poppy seeds (with water) vanilla, egg yolks and baking soda.
6. Beat until smooth (about 5 minutes).
7. In another bowl, beat the egg whites until stiff peaks form.
8. Pour the egg yolk mixture over the egg whites in the bowl; GENTLY fold to combine (do not beat).
9. Pour the batter into the tube pan.
10. Bake for 1 hour or until cake tests done.
11. Invert pan to cool completely before icing.
12. For icing: whip cream.
13. Add in the sugar, vanilla and cocoa; beat/blend until combined.
14. **NOTE** Store the whipped cream icing in the fridge, and frost the cake JUST before serving.

cake, poppy seed, boiling water, flour, sugar, baking powder, salt, oil, vanilla, eggs, baking soda, cream of tartar, chocolate whipped cream, whipping cream, sugar, vanilla, unsweetened cocoa

Taken from www.food.com/recipe/poppy-seed-chiffon-cake-with-chocolate-whipped-cream-icing-129202 (may not work)