Monday, February 18, 2008

Cake Love

When I got home on Valentines Day, a huge box wrapped in Food Network wrapping paper was waiting for me on my doorstep. Inside the box was a heart-shaped bundt cake pan--the perfect V-Day gift for any foodie! Needless to say, I had to put this this cake pan to use. My friends and I decided to host a post Valentines Day potluck, and a heart-shaped chocolate chiffon cake seemed like a festive and apropos addition. Here is the recipe, adapted from

V-Day Chocolate Chiffon Cake with Raspberries (adapted from Emma Fox at

Prep Time: 25 Min.
Cook Time: 1 Hour
Ready In: 1Hr. 25 Min.

  • About 3/4 cup baking cocoa
  • 3/4 cup boiling water
  • 1 3/4 cups cake flour
  • 1 3/4 cups sugar
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 cup vegetable oil
  • 7 eggs, separated
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon cream of tartar
  1. In a bowl, combine cocoa and water until smooth; cool for 20 minutes. In a mixing bowl, combine flour, sugar, baking soda and salt. Add oil, egg yolks, vanilla and cocoa mixture; beat until smooth. In another mixing bowl, beat egg whites and cream of tartar until stiff peaks form; gradually fold into egg yolk mixture. Pour into an ungreased 10-in. tube pan. Bake on lowest rack at 325 degrees F for 60-65 minutes or until cake springs back when touched. Invert pan to cool; remove cake from pan.
  2. Arrange fresh raspberries around the cake and sprinkle powdered sugar over before serving.


E said...

Yum, both of your posts sound delicious! And it's always great to hear about other people in college who love to bake...and eat!

Check out our blog:

Erika Kim said...

wow, mackie this looks sooooo yummy! i wish i can eat it now but i think i have a stomach flu or something. anyways, i love your's making me really hungry though!
miss you and keep in touch <3 erika :)