Chocolate Chiffon

• 1 1/2 cups sifted cake flour
• 2 1/4 cups sugar, divided
• 2/3 cup sifted cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup plus 3 tablespoons vegetable oil
• 8 eggs, separated
• 3/4 cup water
• 1 teaspoon vanilla extract
• 1 cup whipping cream
• 1/4 cup sifted powdered sugar
• Chopped walnuts (optional)

1. Sift together flour, 1 3/4 cups sugar, cocoa, soda, and salt in a large mixing bowl. Make a well in center of dry ingredients; add oil, egg yolks, water, and vanilla. Beat at high speed of electric mixer 5 minutes or until mixture is smooth.
2. Beat egg whites (at room temperature) in a large mixing bowl at medium speed of electric mixer until soft peaks form. Add remaining 1/2 cup sugar, 2 tablespoons at a time, and beat about 4 minutes at medium speed or until stiff peaks form.
3. Pour egg yolk mixture in a thin, steady stream over entire surface of egg whites. Gently fold the chocolate-yolk mixture into whites.
4. Pour batter into an ungreased 10-inch tube pan, spreading evenly with a spatula. Bake at 350u0b0 for 1 hour or until cake springs back when lightly touched. Remove from oven; invert pan, and let cool completely before removing cake from pan.
5. Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Frost top of cake with whipped cream, and garnish with walnuts, if desired.

cake flour, sugar, cocoa, baking soda, salt, vegetable oil, eggs, water, vanilla, whipping cream, powdered sugar, walnuts

Taken from www.myrecipes.com/recipe/chocolate-chiffon (may not work)