Milk Chocolate Chiffon Cake
Milk Chocolate Chiffon Cake Preparation
Preheat oven to 325 degrees. Melt over hot (not boiling) water, Nestle Toll House milk chocolate morsels; stir until smooth. Set aside. In large bowl, combine flour, 3/4 cup sugar, baking powder and salt; make well in center. Add vegetable oil, egg yolks, water and vanilla extract to well in flour mixture; beat thoroughly. Stir in melted morsels; set aside. In large bowl, beat egg whites until foamy. Gradually add remaining 1/2 cup sugar, beating until stiff peaks form. Gently fold into chocolate batter. Pour into ungreased 10-inch tube pan. Bake at 325 degrees for 55-60 minutes. Immediately invert pan; cool completely. Remove from pan. Split cake crosswise into 2 layers. Fill with 1/2 cup Chocolate Brandy Creme; frost with remaining 1-1/2 cups Chocolate Brandy Creme. Garnish as desired. Makes one tube cake. From
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