Marble Chiffon Cake

This confection’s a real winner—in taste and in looks! It’s impressive, but I think that anyone can prepare it, regardless of baking expertise.

—LuAnn Heikkila, Floodwood, MN

PREP: 15 MIN. + STANDING • BAKE: 1 HOUR + COOLING • MAKES: 16 SERVINGS

• 7 large eggs, separated
• 2 oz. unsweetened chocolate
• 1 ¾ cups sugar, divided
• ¼ cup hot water
• 2 cups all-purpose flour
• 2 tsp. baking powder
• 1 tsp. salt
• ¼ tsp. baking soda
• ¾ cup water
• ½ cup canola oil
• 2 tsp. vanilla extract
• ½ tsp. cream of tartar

FROSTING

• 4 oz. semisweet chocolate
• 1 Tbsp. butter
• 7 Tbsp. heavy whipping cream
• 1 tsp. vanilla extract
• 1 ½ cups confectioners’ sugar

1. 1. Let separated eggs stand at room temperature for 30 minutes. In a small saucepan, melt unsweetened chocolate over low heat. Add ¼ cup sugar and hot water; mix well and set aside.
2. 2. In a large bowl, combine the flour, baking powder, salt, baking soda and remaining sugar. Whisk together the egg yolks, water, oil and vanilla; add to the flour mixture and beat until moistened. Beat for 3 minutes on medium speed; set aside.
3. 3. In another large bowl and with clean beaters, beat egg whites and cream of tartar on high speed until stiff peaks form. Fold a fourth of egg whites into the batter, then fold in remaining whites. Divide batter in half; gradually fold chocolate mixture into 1 portion.
4. 4. Alternately spoon the plain and chocolate batters into an ungreased 10-in. tube pan. Swirl with a knife. Bake on the lowest rack at 325° for 60-65 minutes or until top springs back when lightly touched. Immediately invert cake; cool completely. Run a knife around sides and center tube of pan; remove cake to serving plate.
5. 5. For frosting, melt semisweet chocolate and butter in a small saucepan over low heat. Stir in cream and vanilla. Remove from the heat; whisk in confectioners’ sugar until smooth. Immediately spoon over cake.

1 SLICE: 363 cal., 17g fat (6g sat. fat), 104mg chol., 256mg sod., 51g carb. (36g sugars, 1g fiber), 5g pro.