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 allrecipes.com

V-Day Chocolate Chiffon Cake with Raspberries (adapted from Emma Fox at allrecipes.com)

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

INGREDIENTS

• 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

DIRECTIONS

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.