The Vintage Chiffon Cake Site

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Frostings/Icings, etc.

Chocolate Filling

Cream 1/2 cup butter. Add gradually 2/3 cup sifted
confectioners' sugar
. Continue to cream until
light and fluffy. Add, one at a time, beating
after each addition 2 egg yolks. Beat in 2 1/2
sq. unsweetened chocolate (2 1/2 oz.), melted, 1 tsp.
vanilla
. Fold in until completely blended 2 egg
whites, beaten until stiff
.

Source: Betty Crocker Chiffon Cake Recipes and Secrets, p. 18.