Forevermama's Chocolate Chiffon Cake With Coffee Butter Frosting

Recipe by ForeverMama
READY IN: 1hr 35mins
SERVES: 10-12




  • Cake:
  • In large bowl of electric mixer, let egg whites warm to room temperature - about 1 hour.
  • Preheat oven to 325 degrees Fahrenheit.
  • Place cocoa in small bowl; add boiling water, stirring until smooth. Let mixture cool about 20 minutes.
  • Into a 2nd large bowl, sift flour with granulated sugar, soda and salt. Make a well in center; pour in salad oil, egg yolks, vanilla and cooled cocoa mixture. With spoon or electric mixer, beat just until smooth.
  • Sprinkle cream of tartar over egg whites. With mixer at high speed, beat until very stiff peaks form when beater is slowly raised. Do not underbeat.
  • Pour batter over egg whites; with rubber scraper or wire whisk, gently fold in just until blended. Turn batter into ungreased 10-inch tube pan.
  • Bake 60 minutes, or until cake springs back when gently pressed.
  • Coffee Butter Frosting:
  • In a medium bowl, combining butter, sugar, coffee, 2 tablespoons hot milk and the vanilla.
  • With electric mixer at medium speed, or wooden spoon, beat mixture until smooth and fluffy.
  • If frosting seems too thick to spread, gradually beat in a little more hot milk.