Cocoa Chiffon Cream Cake
| Yield: | 16 Servings |
| Categories: | Cakes, Holidays, Desserts |
| CAKE | ||
| 8 | lg | Eggs |
| 1/4 | c | Water |
| 1/4 | c | Vegetable oil |
| 1 2/3 | c | Unsifted cake flour |
| 1/2 | c | Unsweetened cocoa |
| 1 | c | Sugar |
| 1 1/2 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1 | ts | Vanilla |
| 1/2 | ts | Cream oftartar |
| FILLING | ||
| 1 | c | Heavy cream |
| 2 | tb | Confectioners' sugar |
| 1/2 | ts | Vanilla |
| 2 | tb | Unsweetened cocoa |
| 1/4 | c | Seedless raspberry preserves |
| Frosting (opt, recipe below) |
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