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hywelapllwelyn in pairofmadcooks

Black Midnight Cake

This has to be one of the best damn chocolate cakes ever. So good, not too dry, not too not-chocolatey. Because that's totally a word. This is one of the things I did with Panda and Puppy when they were over last weekend. We were totally up half the night, but it was worth it~

Also, this cake features the best job of frosting that I have ever done~ I was very proud of myself - thick is to make a double batch of the frosting. You're bound to have leftovers, but that's what graham crackers and spoons exist for.

Panda says: Flippin' delicious chocolateness and frosting. The frosting was a little too sweet, but, less sugar could probably fix that. Would love to try it with pudding in the batter.

Puppy is far too full of incoherent flailing to comment.


Recipe from the Betty Crocker Cookbook



Batter prior to mixing


INTO THOSE PANS.


All baked, cooling off~


In-process frosting


The very lovely finished product


Care for a slice?

Black Midnight Cake
  • 2 ¼ cup AP flour
  • 1 2/3 cup sugar
  • 2/3 cup cocoa
  • 2 ¼ tsp baking soda
  • 1 tsp salt
  • ¼ tsp baking powder
  • 1 ¼ cups water
  • ¾ cup oil
  • 2 eggs
  • 1 tsp vanilla extract
Preheat oven to 350 degrees. Grease two 9-inch round cake pans. Measure all ingredients into large mixer bowl. Blend on medium speed, scraping bowl so that all ingredients are well blended. Pour into pans. Bake 30 to 35 minutes, or until toothpick inserted into center come out clean. Cool and frost.

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