CHOCOLATE CHIP CHIFFON WITH VANILLA GLAZE

Chiffon Cake: 
1 cup flour                                                    3 jumbo egg yolks
¾ cups + 2 tbsp sugar                                ¼ c + 2 tbsp cold water
½ tbsp baking powder                               1 tsp vanilla
½ tsp salt                                                      3 jumbo egg whites
¼ cup oil                                                       ¼ tsp cream of tartar
1.5 oz. grated chocolate

1.   Preheat oven to 325ºF.
2.   Carefully separate eggs using the “3 bowl method”.  Set aside.
3.   In a large bowl, stir together flour, sugar, baking powder, and salt.
4.   Make a “well” and add in order:  oil, egg yolks, water, and vanilla. Whisk until incorporated.
5.   In the Kitchenaid mixing bowl, beat the egg whites and cream of tartar using the wire whisk attachment until they form very stiff peaks.  Gently fold in grated chocolate.
6.   Gently fold egg white mixture into egg yolk mixture.
7.   Pour into lined muffin pan ¾ full.  Bake for 12-15 minutes; or until top of cake bounces back.

VANILLA GLAZE
2 Tablespoons + 2 teaspoons margarine
1 cup powdered sugar
¾ teaspoons vanilla
1-2 Tablespoons “hot” water

1. Heat margarine in saucepan until melted.
2. Remove from heat.
3. Stir in powdered sugar and vanilla.
4. Stir in water 1 tbsp at a time until glaze is of desired consistency.
5. Pour over cupcake and serve.