Cocoa Chiffon Cake

Ingredients

• 2 cups (500mL) sugar, divided
• 1-1/2 cups (375 mL) cake flour
• 2/3 cup (150mL) HERSHEY'S Cocoa
• 2 teaspoons (10mL) baking powder
• 1 teaspoon (5mL) salt
• 1/2 teaspoon (2mL) baking soda
• 1/2 cup (125mL) vegetable oil
• 7 eggs, separated and at room temperature
• 3/4 cup (175mL) cold water
• 2 teaspoons (10mL) vanilla extract
• 1/2 teaspoon (2mL) cream of tartar
• VANILLA GLAZE (recipe follows)

VANILLA GLAZE

• 1/3 cup (75mL) butter or margarine
• 2 cups (500mL) powdered sugar
• 1-1/2 teaspoons (7mL) vanilla extract
• 2 to 4 tablespoons (30-60mL) hot water

Directions

1. Combine 1-3/4 cups sugar, flour, cocoa, baking powder, salt and baking soda in large bowl. Add oil, egg yolks, water and vanilla; beat until smooth.
2. Beat egg whites and cream of tartar in extra-large bowl until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Gradually pour chocolate batter over beaten egg whites, folding with rubber spatula just until blended. Pour into un-greased 10-inch tube pan.
3. Heat oven to 325°F. Bake 1 hour and 20 minutes or until top springs back when touched lightly. Invert pan on heat-proof funnel until completely cool. Remove cake from pan; invert onto serving plate. Spread top of cake with VANILLA GLAZE, allowing some to drizzle down sides. 12 to 16 servings.

VANILLA GLAZE

1. Melt butter in medium saucepan over low heat. Remove from heat. Stir in powdered sugar and vanilla. Stir in water, 1 tablespoon at a time, until smooth and of desired consistency. About 1-1/4 cups glaze. VARIATION: COCOA PEPPERMINT CHIFFON CAKE: Omit vanilla extract; add 1 to 1-1/2 teaspoons peppermint extract. Add red food color to VANILLA GLAZE for pink colored glaze. Garnish with crushed hard peppermint candy