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Chocolate Chiffon Cake and Crushd Peppermint Icing
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Recipe Information
Description:
A classic Cakemix Doctor recipe. Tube Pan Recipe, like a chocolate angel food cake or sponge cake. Delicious.

Source:
Susan Doocy

Serves/Makes:12 or more slices

Ingredients
  • Cake Ingrdients:
  • 5 egg whites
  • 1/2 tsp (2 ml). cream of tartar
  • 1 18.25 oz (511 grm). plain chocolate fudge or devil's food cake mix
  • 3/4 cup (175 ml) water
  • 1/2 cup (125 ml) vegetable oil
  • 3 egg yolks
  • 2 tsp (10 ml) vanilla
  • Frosting Ingredients:
  • 8 tbsp (125 ml) butter, room temperature
  • 1/2 tsp (2 ml). peppermint extract
  • 1 cup (225 ml) powdered sugar
  • 2-1/2 cups (600 ml) sifted powdered sugar
  • 3 tbsp (45 ml) milk
  • 1/2 cup (125 ml) crushed peppermint candy
Preparation
  • Cake Preparation:
  • Place oven rack in center of oven and heat to 325 degrees (175 C.).
  • Set aside an ungreased 10-inch tube pan.
  • Place egg whites and cream of tartar in a medium-size mixing bowl.
  • Beat with electric beaters on high speed until stiff peaks form--about two to three minutes; set aside.
  • Place cake mix, water, oil, egg yolks and vanilla in a large mixer bowl, and with same beaters (no need to clean them), blend on low speed for one minute.
  • Stop and scrape down bowl. Increase speed to medium and beat for two minutes, again scraping down bowl.
  • Turn the egg whites out on top of the batter and fold in with a rubber spatula until batter is light but well-combined.
  • Pour batter into the ungreased pan, smoothing top.
  • Bake at 325 degrees (175 C.) for 60 to 65 minutes or until cake springs back when lightly pressed.
  • Remove and turn it upside down over the neck of a glass bottle. Cool for one hour.
  • Remove pan from bottle and run a long, sharp knife around the edge of the cake and invert onto a rack.
  • Invert again onto a serving platter so that it's right side up.
  • Frost with icing and serve.
  • Icing Preparation:
  • Place butter, peppermint extract and powdered sugar in a large mixing bowl.
  • Blend with electric beaters on low speed for 30 seconds.
  • Add powdered sugar alternately with milk, one tbsp at a time, blending on low speed.
  • Add another tbsp of milk if frosting seems too stiff.
  • Increase mixer to medium speed and beat frosting for one minute or until light and fluffy.
  • Fold in peppermint candy.
  • Spread over the top and sides of the cake with smooth strokes.
  • Let cake rest for 10 minutes, then slice and serve.
  • The cake also looks great without frosting--just dust with sifted powdered sugar.
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