Title: Brazillian Chocolate Chiffon Cake
Categories: Cake
Yield: 12 Servings

2 1/4	c	Sifted cake flour
1 2/3	c	Sugar
3	ts	Baking powder
2	ts	Instant coffee powder
1	ts	Salt
1/4	ts	Cinnamon
1/2	c	Oil
6		Eggs, separated
3/4	c	Water
2	ts	Vanilla
3	oz	Unsweetened chocolate,
		. melted

1. Preheat oven to 325°. Have ready an UNgreased 10" tube pan.

2. Combine flour, sugar, baking powder, coffee, slat and cinnamon. Make a well in center, add oil, yolks, water and vanilla. Beat with a spoon until smooth; blend in chocolate.

3. Combine egg whites and cream of tartar. Beat until very stiif peaks form. Fold into batter until blended; do not stir. Bake 70 to 75 minutes or until top springs back when lightly pressed. Cool inverted on a wire rack before removing from pan.

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