Lovelight Chocolate Chiffon Cake

---CAKE
--- 2 Eggs; separated

1 1/2 c Sugar; divided

1 3/4 c Cake flour; sifted

3/4 ts Baking soda

1 ts Salt

1/3 c Vegetable oil

1 c Buttermilk; divided

2 oz Unsweetened chocolate;melted

--WHITE MOUNTAIN FROSTING
-- 2 Egg whites

1/2 c Granulated sugar

2 tb Water

1/4 c Light corn syrup

1 ts Vanilla

1. To prepare the cake: Preheat oven to 350 degrees.

Grease and flour two 9-inch cake pans; set aside. 2. In a large mixing bowl, beat egg whites until

frothy, about 2 minutes. Gradually add 1/2 cup sugar and continue beating until whites hold stiff peaks when the beaters are lifted, about 5 minutes. Set aside. 3. In another large mixing bowl, sift together cake

flour, remaining 1 cup sugar and the baking soda and salt. Add oil and 1/2 cup buttermilk; beat for 1 minute, costantly scraping down the sides and bottom of the bowl. Add remaining 1/2 cup buttermilk, the egg yolks and melted chocolate. Beat 1 minute longer. 4. Gently fold the reserved meringue into the

flour-buttermilk mixture until combined (do not overmix). Pour batter into prepared pans. 5. Bake at 350 degrees until a wooden toothpick

iserted in the center of the cake comes out clean, about 25 to 30 minutes. 6. Remove pans to wire cooling racks and let cake cool

in pans for 10 minutes. Remove cake from pans and cool completely on racks. 7. To make the frosting: In a medium mixing bowl, beat

egg whites until stiff enough to hold a point when the beaters are lifted, about 4 minutes.

8. Combine sugar, water and corn syrup in a

medium-sized, heavy-bottomed saucepan. Cover and bring to a rolling boil over high heat. Uncover, and cook until the mixture measures 242 degrees on a candy thermometer. 9. In a thin stream, slowly pour hot sugar syrup into

the beaten egg whites. Continue beating until stiff peaks form when the beaters are lifted. Stir in vanilla. 10. Frost cake and serve.

Source: a 1956 Betty Crocker recipe printed in the Chicago Sun Times, November 6, 1996
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