Chocolate Orange Marble Chiffon Cake
Swirls of chocolate in a luscious orange chiffon cake topped with an orange glaze.
1/3 cup HERSHEY'S Cocoa
1/4 cup hot water
1 1/2 cups plus 3 tablespoons granulated sugar - divided use
2 tablespoons plus 1/2 cup vegetable oil - divided use
2 1/4 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
3/4 cup cold water
7 large egg yolks
1 cup (about 8) large egg whites
1/2 teaspoon cream of tartar
1 tablespoon freshly grated orange peel
Orange Glaze (recipe follows)
- Remove top oven rack; move other rack to lowest position. Preheat oven to 325°F (160°C).
- Stir together cocoa and hot water in medium bowl; stir in 3 tablespoons sugar and 2 tablespoons oil; set aside.
- Stir together flour, remaining 1 1/2 cups sugar, baking powder and salt in large bowl; add cold water, remaining 1/2 cup oil and egg yolks; beat with spoon until smooth.
- Beat egg whites and cream of tartar in another large bowl on high speed of mixer until stiff peaks form. Pour egg yolk mixture in a thin stream over beaten whites, gently folding just until blended. Remove 2 cups batter; add to chocolate mixture, gently folding in until well blended. Fold orange peel into remaining batter.
- Spoon half of orange batter into ungreased 10-inch tube pan; drop half the chocolate batter on top by spoonfuls. Repeat layers of orange and chocolate batters. Gently swirl with knife for marbled effect, leaving definite orange and chocolate areas.
- Bake 1 hour and 15 to 20 minutes or until top springs back when touched lightly. Immediately invert cake in pan onto heatproof funnel; cool completely. Remove cake from pan; invert onto serving plate.
- Prepare Orange Glaze; spread over top of cake, allowing glaze to run down sides. Garnish as desired.
Makes 12 to 16 servings.
Orange Glaze: Melt 1/3 cup butter or margarine in medium saucepan over low heat. Remove from heat; gradually add 2 cups powdered sugar, 2 to 3 tablespoons orange juice and 1/2 teaspoon freshly grated orange peel, beating with whisk until smooth and of desired consistency. Makes about 1 1/2 cups glaze.
Recipe courtesy of the Hershey Kitchens, and reprinted with permission of The Hershey Company. © The Hershey Company.