Cocoa Chiffon Cake

With a cloudlike texture this Cocoa Chiffon Cake recipe creates a lightasair cake with the tender richness of a sponge cake. Its delightfully springy texture and chocolaty flavor from HERSHEYs Cocoa in the batter make it a favorite for those who desire a lighter perfectly sweet dessert. Finish your Cocoa Chiffon Cake with a simple vanilla glaze. The cake is perfect for parties such as bridal showers or baby showers where rich desserts arent needed.  
Ingredients
2 cups

sugar divided
1 12 cups
cake flour
23 cup
Cocoa
2 tsps
baking powder
1 tsp
salt
12 tsp
baking soda
12 cup
vegetable oil
7
eggs separated and at room temperature
34 cup
cold water
2 tsps
vanilla extract
12 tsp
cream of tartar
Vanilla Glaze
13 cup
butter or margarine
2 cups
powdered sugar
1 12 tsps
vanilla extract
2 4 Tbsps
hot water
Directions
Heat oven to 325F.
2
Combine 134 cups sugar flour cocoa baking powder salt and baking soda in large bowl. Add oil egg yolks water and vanilla beat until smooth.
3
Beat egg whites and cream of tartar in extralarge bowl until soft peaks form. Gradually add remaining 14 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 10inch tube pan.
4
Bake 1 hour and 20 minutes or until top springs back when touched lightly. Invert pan on heatproof 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.
Vanilla Glaze
Melt butter in medium saucepan over low heat. Remove from heat. Stir in powdered sugar and vanilla. Stir in water 1 tablespoon at a time until smooth and of desired consistency. About 114 cups glaze.
Variation
Cocoa Peppermint Chiffon Cake Omit vanilla extract add 1 to 112 teaspoons peppermint extract. Add red food color to Vanilla Glaze for pink colored glaze. Garnish with crushed hard peppermint candy.