Ingredients Jump to Instructions ↓

  1. 2 cups granulated sugar - divided use

  2. 1 1/2 cups cake flour

  3. 2/3 cup HERSHEY'S Cocoa

  4. 2 teaspoons baking powder

  5. 1 teaspoon salt

  6. 1/2 teaspoon baking soda

  7. 1/2 cup vegetable oil

  8. 7 large eggs, separated and at room temperature

  9. 3/4 cup cold water

  10. 2 teaspoons vanilla extract

  11. 1/2 teaspoon cream of tartar Vanilla Glaze (recipe follows) Vanilla Glaze :

  12. 1/3 cup butter or margarine

  13. 2 cups powdered sugar

  14. 1 1/2 teaspoons vanilla extract

  15. 2 to 4 tablespoons hot water

Instructions Jump to Ingredients ↑

  1. Heat oven to 325°F (160°C). 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. 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 ungreased 10-inch tube pan. 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. Melt butter in medium saucepan over low heat. Remove from heat. Stir in powdered sugar and vanilla. Stir in hot water, 1 tablespoon at a time, until smooth and of desired consistency.


Send feedback