Black Out Cake from the Fifties

Name: Black Out Cake from the Fifties
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 1 teaspoon baking soda; 532 milliliters cake flour; 710 milliliters confectioners sugar; 2 Tbsps cornstarch; 3 eggs; 355 milliliters milk; 0 teaspoons salt; 59 milliliters shortening; 118 milliliters unsalted butter; 113 grams unsweetened chocolate, melted; 79 milliliters unsweetened cocoa powder; 2 teaspoons vanilla extract; 158 milliliters white sugar

Black Out Cake from the Fifties might be a good recipe to expand your dessert recipe box. This recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 8. One portion of this dish contains approximately 10g of protein, 29g of fat, and a total of 666 calories. Head to the store and pick up baking powder, confectioners' sugar, chocolate, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes.

Instructions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch pans. Sift together the flour, baking powder, baking soda and 1/2 teaspoon salt. Set aside. In a separate small bowl, gradually stir 1 cup milk into 1/3 cup of cocoa, then whisk until the mixture is smooth.

Ingredients you will need

Baking Soda

Cocoa Powder

All Purpose Flour

Milk

Salt

Equipment you will use

Whisk

Bowl

Oven

In a large bowl, cream together 1/2 cup butter, 1/4 cup shortening and 2 cups sugar until light and fluffy.

Ingredients you will need

Shortening

Butter

Cream

Sugar

Equipment you will use

Bowl

Add 3 eggs one at a time, beating well with each addition, then stir in 1 teaspoon vanilla.

Ingredients you will need

Vanilla

Egg

Add the flour mixture alternately with the milk mixture; beat well.

Ingredients you will need

All Purpose Flour

Milk

Spread the batter evenly into the prepared pans.

Ingredients you will need

Spread

Bake in the preheated oven for 35 to 40 minutes, or until the layers shrink from the sides of the pans and the tops spring back when gently pressed with a fingertip. The cake is dense and moist, so be careful not to over-bake it. Cool the layers in the pans for 10 minutes, then carefully invert them onto the racks and cool completely.

Equipment you will use

Oven

To make the filling: In a small bowl, whisk together 2/3 cup sugar, 2 tablespoons cornstarch and 1/4 teaspoon salt. In a saucepan over medium heat, combine 1 1/2 cups milk with sugar mixture.

Ingredients you will need

Corn Starch

Sugar

Milk

Salt

Equipment you will use

Sauce Pan

Whisk

Bowl

Add 3 squares chopped chocolate, and bring the mixture to a boil, stirring constantly. Boil until the mixture is thick and bubbly, about 3 minutes.

Ingredients you will need

Chocolate

Remove from the heat, and stir in 1 teaspoon vanilla.

Ingredients you will need

Vanilla

Pour into a bowl and cover with plastic wrap directly on the surface, to keep the pudding from forming a skin. Refrigerate until cool.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Bowl

To make the frosting: In a medium bowl, beat 1/2 cup butter, 1 1/2 teaspoons vanilla and 3 eggs until light and fluffy.

Ingredients you will need

Frosting

Vanilla

Butter

Egg

Equipment you will use

Bowl

Add the confectioners' sugar two tablespoons at a time, beating well after each addition. Beat in the melted chocolate until well blended. Refrigerate for 15 minutes while you fill the cake.

Ingredients you will need

Powdered Sugar

Chocolate

To assemble the cake: Using a long serrated knife, slice each layer in half horizontally, making 4 layers.

Equipment you will use

Serrated Knife

Spread the filling between 3 of the layers of cake. Frost cake with the frosting, then crumble the remaining cake layer. Stick crumbs to the entire frosted surface of the cake.

Ingredients you will need

Frosting

Spread

Sprinkle any leftover crumbs over the top of the cake. Store in a cool place, and serve within 24 hours.