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    You are in: Home / Recipes / Poppy Seed Chiffon Cake With Chocolate Whipped Cream Icing Recipe
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    Poppy Seed Chiffon Cake With Chocolate Whipped Cream Icing

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

    Kittencalskitchen's Note:

    A perfect ending to serve to guests. Prep time does not include soaking the poppy seeds and preparing the frosting. Make certain to frost the cake just prior to serving.

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    Ingredients:

    Yield:

    (10-inc ...

    Units: US | Metric

    CAKE

    CHOCOLATE WHIPPED CREAM ICING

    • 1 pint whipping cream
    • 1/2 cup sugar
    • 2 tablespoons vanilla
    • 3 tablespoons unsweetened cocoa, sifted

    Directions:

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

    Ratings & Reviews:

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    Nutritional Facts for Poppy Seed Chiffon Cake With Chocolate Whipped Cream Icing

    Serving Size: 1 (2017 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 6300.1
     
    Calories from Fat 3204
    50%
    Total Fat 356.0 g
    547%
    Saturated Fat 141.8 g
    709%
    Cholesterol 2132.6 mg
    710%
    Sodium 4432.2 mg
    184%
    Total Carbohydrate 691.0 g
    230%
    Dietary Fiber 19.2 g
    76%
    Sugars 468.0 g
    1872%
    Protein 95.5 g
    191%

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