• Milk Chocolate Chiffon Cake

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    • 1/4 pkt (11.5-ounce) Nestle Toll House lowfat milk chocolate morsels
    • 1 3/4 c. All-purpose flour
    • 1 1/4 c. Sugar, divided
    • 1 Tbsp. Baking pwdr
    • 1 tsp Salt
    • 1/4 c. Plus
    • 3 Tbsp. Vegetable oil
    • 6 x Egg yolks
    • 3/4 c. Water
    • 1 Tbsp. Vanilla extract
    • 8 x Egg whites Chocolate brandy creme (see recipe)


    1. Preheat oven to 325 degrees. Heat over warm (not boiling) water, Nestle Toll House lowfat milk chocolate morsels; stir till smooth. Set aside. In large bowl, combine flour, 3/4 c. sugar, baking pwdr and salt; make well in center.
    2. Add in vegetable oil, egg yolks, water and vanilla extract to well in flour mix; beat thoroughly. Stir in melted morsels; set aside. In large bowl, beat egg whites till foamy. Gradually add in remaining 1/2 c. sugar, beating till stiff peaks form. Gently fold into chocolate batter. Pour into ungreased 10-inch tube pan. Bake at 325 degrees for 55-60 min.
    3. Immediately invert pan; cold completely. Remove from pan. Split cake crosswise into 2 layers. Fill with 1/2 c. Chocolate Brandy Creme; frost with remaining 1-1/2 c. Chocolate Brandy Creme. Garnish as desired.
    4. Makesone tube cake.

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