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Rum Mocha Chiffon Cake

Rum Mocha Chiffon Cake is a home-style recipe made with Unsweetened Dutch Process Cocoa, Dry Instant Espresso Or Coffee, Boiling Water, Dark Rum, Flour, and Cornstarch.

Ingredienti

• 0.5 cup Unsweetened Dutch Process Cocoa
• 3.0 tbsp Dry Instant Espresso Or Coffee
• 0.25 cup Boiling Water
• 0.5 cup Dark Rum

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Preparazione (anteprima)

1. 1

   Adjust oven rack one third up from the bottom & preheat the oven to 325 degrees. In a small bowl whisk the cocoa & espresso or coffee with the boling water. Stir in the rum & set aside. In a large bowl, sift together the flour 1 1/4 cups sugar & baking soda. Set aside.

2. 2

   In a small bowl, beat the egg yolks (reserve egg whites) until well mixed. Beat in the oil, vanilla & cocoa mixture. Add this mixture to the sifted dry ingredients mixture & beat untill smooth, scraping the bowl occasionally with a rubber spatula.