Choffee Chiffon Cake

Directions

1. 1Heat oven to 325°F. In large bowl, beat egg whites, cream of tartar and salt until mixture forms soft peaks. Gradually add 1/2 cup of the sugar, beating until stiff peaks form. In small bowl, beat egg yolks until thick and lemon colored. Gradually add remaining 1/2 cup sugar, beating until thick. Dissolve 3 teaspoons instant coffee in 1/3 cup water. Lightly spoon flour into measuring cup; level off. Blend coffee mixture, flour, 2 oz. grated chocolate and 2 teaspoons vanilla into egg yolk mixture. Beat 1 minute at low speed or just until blended. Fold egg yolk mixture into egg whites. Pour into ungreased 10-inch tube pan.
2. 2Bake at 325°F. for 50 to 60 minutes or until top springs back when touched lightly in center. Invert cake on funnel or bottle; cool completely. Remove from pan. In large bowl, beat cream until slightly thickened. Reserving 3 teaspoons grated chocolate for top, add remaining grated chocolate, powdered
3. 3sugar, 1 1/2 teaspoons instant coffee and 1 teaspoon vanilla to cream; beat until firm peaks form (do not overbeat). Slice cake into 2 layers. Fill and frost top and sides; sprinkle reserved 3 teaspoons grated chocolate over top. Store in refrigerator.