Mocha Chiffon Cake

1 3/4 cups sifted cake flour

½ cups cocoa powder
1 T coffee powder
3/4 cup sugar
1 T baking powder
1/4 tsp salt
1/2 cup oil
3/4 cup water
7 egg yolks
1 tsp vanilla
7 egg whites
½ cup sugar
¼ t. tartar

Procedure:

1. Sift the flour, cocoa, coffee, salt, and baking powder. Make a well in the center,
add oil, water, yolks, vanilla and ¾ cup sugar. With the wire whisk combine all
the ingredients until smooth.
2. Beat egg whites with tartar until frothy. Gradually add the ½ cup sugar and
continue beating until soft stiff peaks form.

3. Gently fold in beaten egg whites into the flour-yolk mixture until no streaks are
visible.

4. Pour into prepared baking pan.

5. Bake in a 325º F oven.

Pan Sizes :
12x16x2" pan for 20-25 minutes
10-inch tube pan for 55-60 minutes
4 of 8"x3" for 25-30 minutes

Chocolate Fudge Frosting

1 cup Butter, softened

1/3 cup Cocoa
6 cups Confectioners' sugar
1/3 cup Milk

Beat butter at medium speed with an electric mixer until creamy. Add remaining
ingredients, beating until smooth.