PARFAIT CHIFFON CAKE

Melt

2 squares unsweetened chocolate

Add and mix well

1% cup hot water
4 cup sugar
4 tsp. soda

Sift together into a bowl

2 cups sifted all-purpose flour
14% cups sugar

3 tsps. baking powder

1 tsp. salt

Form a well and add

Y%4 cup cooking oil

7 unbeaten egg yolks
34 cup water

2 tsps. vanilla

Beat until smooth.

Mix together

1 cup egg whites (7 or 8)
14 tsp. cream of tartar

Beat into very stiff peaks (stiffer than for meringue).

Pour egg yolk mixture gradually over beaten egg whites
folding in. Do not stir. Divide the batter; add chocolate
mixture to half. Pour plain and chocolate batters alternately
into ungreased 10-inch tube pan 4 inches deep.

Bake 55 minutes at 325°, then increase to 350° for 10 to
15 minutes. Turn the pan upside down. Let it hang free of
the table until cold. Loosen cake from sides and tube with
a spatula. Turn pan over and hit edge sharply on table to
loosen.

Florence Fehr, Altona

USE CO-OP FLOUR

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