Lovelight Chocolate Chiffon Cake

There is nothing so hardening as unbelief; and one great reason for this is, that there is nothing so deceitful. It does not look a great sin; nay, sometimes not like sin at all, but like modesty and humility. It pretends to be jealous for God, to be conscious of personal unworthiness, to be unfit to venture on a hope of acceptance. Thus, it deceives… It actually hides itself, lessens its own wickedness, veils its hatefulness under the name of humility. In all these ways, it contrives to destroy faith, to cherish itself, and so to harden the heart.

Horatius Bonar

CATEGORY	CUISINE	TAG	YIELD
Eggs, Vegetables, Dairy	Chicago	Cakes, Icings	10	Servings

INGREDIENTS

2		Eggs, separated
1 1/2	c	Sugar, divided
1 3/4	c	Cake flour, sifted
3/4	t	Baking soda
1	t	Salt
1/3	c	Vegetable oil
1	c	Buttermilk, divided
2	oz	Unsweetened chocolate, melted
2		Egg whites
1/2	c	Granulated sugar
2	T	Water
1/4	c	Light corn syrup
1	t	Vanilla

INSTRUCTIONS

To prepare the cake: Preheat oven to 350 degrees. Grease and flour two
9-inch cake pans; set aside. In a large mixing bowl, beat egg whites
until frothy, about 2 minutes. Gradually add 1/2 cup sugar and
continue beating until whites hold stiff peaks when the beaters are
lifted, about 5 minutes. Set aside. In another large mixing bowl,  sift
together cake flour, remaining 1 cup sugar and the baking soda  and
salt. Add oil and 1/2 cup buttermilk; beat for 1 minute,  costantly
scraping down the sides and bottom of the bowl. Add  remaining 1/2 cup
buttermilk, the egg yolks and melted chocolate.  Beat 1 minute longer.
Gently fold the reserved meringue into the  flour-buttermilk mixture
until combined (do not overmix). Pour batter  into prepared pans. Bake
at 350 degrees until a wooden toothpick  iserted in the center of the
cake comes out clean, about 25 to 30  minutes. Remove pans to wire
cooling racks and let cake cool in pans  for 10 minutes. Remove cake
from pans and cool completely on racks.  To make the frosting: In a
medium mixing bowl, beat egg whites until  stiff enough to hold a point
when the beaters are lifted, about 4  minutes. Combine sugar, water and
corn syrup in a medium-sized,  heavy-bottomed saucepan. Cover and bring
to a rolling boil over high  heat. Uncover, and cook until the mixture
measures 242 degrees on a  candy thermometer. In a thin stream, slowly
pour hot sugar syrup into  the beaten egg whites. Continue beating
until stiff peaks form when  the beaters are lifted. Stir in vanilla.
Frost cake and serve.  Source: a 1956 Betty Crocker recipe printed in
the Chicago Sun Times,  November 6, 1996 Posted to MM-Recipes Digest V3
#307  Date: Sat, 9 Nov 1996 20:04:53 +0000  From: Linda Place
<placel@worldnet.att.net>

A Message from our Provider:

“If thankfulness does not move us to serve God, then we do not truly understand who our God is and what He has done in our behalf. Without gratitude for Christ’s sacrificial love, our duty will become nothing more than drudgery and our God nothing more than a dissatisfied boss. #Bryan Chapell”