Chocolate Chiffon Cake Recipe

• 1/2 Cup baking cocoa
• 2 Squares chocolate, unsweetened and melted
• 1-3/4 Cups cake flour
• 1-3/4 Cups sugar
• 1/3 Cup butter or margarine
• 1 tbsp Chopped nuts
• 7 Eggs, separated
• 1/2 Cup vegetable oil
• 3/4 Cup boiling water
• 2 tsp Vanilla extract
• 1-1/2 tsp Baking soda
• 1/4 tsp Cream of tartar
• 2 Cps confectioners' sugar
• 1-1/2 tsp Vanilla extract
• 1 tsp Salt
• 3 tbsp Hot water

• In a medium bowl, add cocoa and water until smooth; and allow it to cool for twenty minutes.
• In a mixing bowl, combine sugar, baking soda, flour and salt. Add vanilla, egg yolks, oil and cocoa mixture; beat until smooth and blends well.
• In a different mixing bowl, beat egg whites and 1/4 cream of tartar; now fold into egg yolk mixture.
• Pour into a tube pan and bake at 325 degrees F for an hour. Remove cake from the pan.
• For the purpose of icing, in a medium saucepan melt butter. After removing from the heat; stir in chocolate, sugar and vanilla.
• Make it sure to stir in enough water until desired consistency comes; drizzle over cake. Sprinkle with nuts.
• Serve.