Heavenly chocolate chiffon
cake squares topped with a luscious strawberry cream and garnished
with a whole strawberry.
Chocolate-Strawberry
Chiffon Squares
- 1 1/2 cups cake flour
- 1 1/2 cups granulated
sugar - divided use
- 1/2 cup HERSHEY'S Cocoa
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk or
sour milk*
1/2 cup vegetable oil
- 2 large eggs, separated
Strawberry Cream (recipe follows)
Fresh strawberries for garnish
- Heat oven to 350°F
(175°C). Grease and flour 13 x 9 x 2-inch baking pan.
- Stir together flour, 1
cup sugar, cocoa, baking soda and salt in large bowl. Add buttermilk,
oil and egg yolks; beat on medium speed of mixer until smooth.
- Using clean beaters, beat
egg whites in small bowl until soft peaks form; gradually add
remaining 1/2 cup sugar, beating until stiff peaks form. Gently
fold beaten egg whites into chocolate batter.
- Pour batter into prepared
pan.
- Bake 30 to 35 minutes
or until top springs back when touched lightly. Cool in pan on
wire rack.
- Just before serving, prepare
Strawberry Cream; frost top of cake.
- Cut into squares; garnish
with strawberries. Cover; refrigerate leftover dessert.
Makes 10 to 12 servings.
*To sour milk: Use 1 tablespoon
white vinegar plus milk to equal 1 cup.
Berry Cream: Place 1 cup sweetened sliced
strawberries in blender container or food processor bowl; puree
and measure 1/2 cup. Beat
1 cup cold whipping cream in small bowl until stiff; gently
fold in strawberry puree, 1 teaspoon vanilla extract and, if
desired, 2 to 3 drops red food color.
Recipe courtesy of the Hershey Kitchens,
and reprinted with permission of The Hershey Company. ©
The Hershey Company.
