Mahogany Chiffon Cake

• 3/4 cup boiling water
• 1/2 cup cocoa
• 1 3/4 cups cake flour, sifted
• 1 3/4 cups sugar
• 1 tbsp. baking powder
• 1 tsp. salt
• 1/2 cup vegetable oil
• 7 medium egg yolks, unbeaten
• 2 tsp. vanilla
• 1/4 tsp. red food coloring
• 7 to 8 egg whites
• 1/2 tsp. cream of tartar

Preheat oven to 325 degrees. Combine boiling water and cocoa. Let cool. Measure sifted flour. Blend flour, sugar, baking powder and salt in bowl. Make a well and add oil, egg yolks, vanilla, coloring and cocoa mixture. Beat until smooth. Measure egg whites and cream of tartar into a large mixing bowl. Beat until stiff. Pour egg yolk mixture in thin stream over entire surface of egg whites, gently cutting and folding in with rubber spatula until completely blended. Pour into ungreased 10-inch tube pan. Bake 55 minutes at 325 degrees and then at 350 degrees for 10 to 15 minutes. Invert. Let hang until cold.

Richmond Chocolate Frosting

• 1 cup sugar
• 3 tbsp. cornstarch
• 2 1-oz. squares unsweetened chocolate, grated
• dash of salt
• 1 cup boiling water
• 3 tbsp. butter
• 1 tsp. vanilla

Mix sugar and cornstarch. Add choocolate and salt. Add water. Cook until mixture thickens. Remove from heat. Add butter and vanilla. Sppread on cake while hot for a glossy frosting. Yield: 15-20 servings.

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Peppermint Chip Chiffon Cake

• 2 cups sifted flour
• 1 1/2 cups sugar
• 3 tsp. baking powder
• 1 tsp. salt
• 1/2 cup cooking oil
• 7 egg yolks
• 3/4 cup cold water
• 1 tsp. peppermint extract
• 1 cup egg whites
• 1/2 tsp. cream of tartar
• 1/2 tsp. red food coloring

Sift together flour, sugar, baking powder and salt into bowl. Make a well in center of flour mixture. Add oil, egg yolks, water and extract. Beat with spoon until smooth. In separate bowl, whip egg whites and cream of tartar until very stiff. Pour egg yolk mixture gradually over egg whites, folding gently just until blended. Do not stir. Sprinkle food coloring over top of batter. Fold in with only 3 to 4 strokes. Do not blend in coloring completely. Pour into ungreased 10-inch tube pan. Bake at 325 degrees for 55 minutes. Increase heat to 350 degrees and continue baking for 10 to 15 minutes or until cake tests done.

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Walnut Chiffon Cake

• 3/4 cup flour
• 2 tsp. cinnamon
• 1 tsp. salt
• 9 eggs, separated
• 1 1/2 cups sugar
• 2 tsp. vanilla
• 2 cups walnuts, finely chopped

Combine flour, cinnamon and salt. Set aside. Beat egg whites. Gradually add 3/4 cup sugar and continue beating until very stiff peaks form. Combine egg yolks, vanilla and remaining sugar. Beat until thick and lemon colored. Stir dry ingredients into egg yolk mixture. Gently fold in egg whites. Add walnuts. Turn into ungreased 10-inch tube pan. Bake at 350 degrees for 55 to 60 minutes. Invert pan immediately. Cool completely before removing from pan. Frost with vailla glaze.