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RE: Black out Cake from the Fifties
Posted By: Beverly Rossman In Response To: Re: What goes around, comes around (Beverly Rossman)
Date: Sunday, June 9, 2002 at 4:29 p.m.
In Response To: Re: What goes around, comes around (Beverly Rossman)
Hi Joe...thought everyone might appreciate this recipe. I have one more to post. Beverly R...Michigan
This is a cake recipe that would go right with your War-Time recipes.
I have not tried it out yet.
It is a moist & delicious cake from the 1950's. Chocolatey cake filled with pudding,
frosted & covered with cake crumbs.
Makes 1 (3 layer) 9" round cake
Was printed from Cakerecipe.com & submitted by Sherry Lewis & now myself:
BLACK OUT CAKE FROM THE FIFTIES
1/3 C unsweetened cocoa powder
1 C Milk
2 1/4 C Cake Flour
1 teas Baking Powder
1 teas Baking Soda
1/2 teas Salt
1/2 C Unsalted Butter
1/4 C Shortening
2 C White Sugar
2 teas Vanilla
3 C Confectioners Sugar
2/3 C White Sugar
2 T Cornstarch
1/4 teas Salt
1 1/2 C Milk
1 teas Vanilla
4 (1 oz) Squares Unsweetened chocolate-melted
1/2 C Unsalted Butter
1 1/2 teas Vanilla
1. Preheat oven to 350 degrees. Grease & flour 2 (9 in) pans. Sift together flour, baking powder, baking soda & 1/2 teas salt. Set aside. In separate small bowl, gradually stir 1 C milk into 1/3 C cocoa, then whisk until mixtures is smooth.
2. In large bowl, cream together 1/2 C butter, 1/4 C shortening & 2 C sugar until light & fluffy. Add 3 eggs, one at a time, beating well with each addition, then stir in 1 teas vanilla. Add flour mixture alternately with milk mixture, beat well. Spread batter evenly into prepared pans.
3. Bake in preheated oven for 35-40 minutes, or until layers shrink from sides of pans & tops spring back when gently pressed with fingertip. Cake is dense & moist, so be careful not to over-bake it. Cool layers in pans for 10 minutes, then carefully invert them onto racks & cool completely.
4. To make filling: In small bowl, whisk together 2/3 C sugar, 2 Tab cornstarch & 1/4 teas salt. In a saucepan over medium heat, combine 1 1/2 C milk with sugar mixture. Add 4 squares chopped chocolate, & bring mixture to a boil, stirring constantly. Boil until mixture is thick & bubbly, about 3 minutes. Remove from heat, & stir in 1 teas vanilla. Pour into bowl & cover with plastic wrap directly on surface, to keep pudding from forming a skin. Refrigerate until cool.
5. To make frosting: In medium bowl, beat 1/2 C butter, 1 1/2 teas vanilla & 3 eggs until light & fluffy. Add confectioners' sugar, 2 Tab at a time, beating well after each addition. Beat in melted chocolate until well blended. Refrigerate for 15 min while you fill the cake.
6. To assemble cake: Using a long serrated knife, slice each layer in half horizontally, making 4 layers. Spread filling between 3 of the layers of cake. Frost cake with frosting, then crumble remaining cake layer. Stick crumbs to the entire frosted surface of cake. Sprinkle any leftover
crumbs over the top of cake. Store in cool place & serve within 24 hours.
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