Marble Chiffon Cake

Marble Chiffon Cake


2 squares ( 1 oz. each) unsweetened chocolate
1 3/4 cups sugar, divided
1/4 cup hot water
1/4 tsp. baking soda
2 cups flour
1 Tbs. baking powder
1 tsp salt
7 eggs, separated
3/4 cup water
1/2 cup veg. oil
2 tsp. vanilla extract
 1/2 tsp. cream of tarter

Frosting:

4 sares (1 oz. each) semisweet chocolate
1 Tbs. butter or margarine
7 Tbs. whipping cream
1 tsp. vanilla extract
1 1/2 c. powdered sugar

In a small saucepan, melt unsweetened chocolate over low heat.  Add 1/4 c. sugar, hot water, and baking soda.  Mix well and set aside.

In a mixing bowl, combine flour, baking powder, salt and remaining sugar.  Form a well in the center; add yolks, water, oil, and vanilla; blend until moistened.  Beat 3 minutes on medium speed; set aside.

In another mixing bowl, beat egg whites and cream of tartar on high until stiff peaks form.  Gradually fold into batter.  Divide in half; gradually fold chocolate mixture into one portion.  Alternately spoon the plain an chocolate batters into an ungreased tube pan.  Swirl with a knife.

Bake at 325 for 55 minutes.  Increase temperature to 350, bake 10-15 minutes longer or until top springs back when lightly touched.  Immediately invert cake; cool completely.

For frosting, melt semisweet chocolate and butter in a small saucepan over low heat.  Stir in cream and vanilla.  Remove from the heat; whisk in powdered sugar until smooth.  Immediately spoon over cake.  Cool.  Recipe from Taste of Home.