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Chocolate Marble Chiffon Cake
Loretta Kephart, Fennimore

10 medium eggs, separated
1 tsp. cream of tartar
1-1/2 cups white sugar
1 cup flour
1 tsp. baking powder
1/4 cup water
3 tsp. vanilla
3 Tbsp. cocoa
3 Tbsp. sugar
3 Tbsp. boiling water

In large bowl, beat egg whites with cream of tartar until very stiff. Slowly add 3/4 cup sugar. Set aside. In a small bowl, mix together the 3 Tbsp. each of cocoa, sugar, and boiling water; cool for a few minutes. Beat egg yolks until fluffy. Add 1/4 cup water, 3/4 cup sugar, 1 cup flour sifted with 1 tsp. baking powder; then add vanilla. Slowly fold into egg white mixture. Divide in half. Then, fold cocoa mixture into one half of the mixture. Alternate pouring mixtures into a 10-inch angel food cake pan. Cut with knife to remove air bubbles. Bake on bottom rack of oven for 1 hour at 375 degrees. Remove from oven and invert pan.

 


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