International Recipes Dot Net: Real Recipes from Real People


  You are not logged in
Follow on Twitter!
Search Recipes:
 
site map
advertising info
privacy policy

Share Your Recipe
Most Popular Recipes
Highest Rated Recipes
SyndicateThis


Random Recipe
Kim Chi






Food Dictionary
Theme Sections
Photo Gallery
F.A.Q.


home > recipes > cakes > blackout cake
from US Black Out Cake from the Fifties Moist and delicous cake from the 1950's. Chocolatey cake filled with pudding, frosted , and covered with cake crumbs. Prep Time: approx. 30 Minutes. Cook Time: approx. 40 Minutes. Makes 1 - 3 layer 9 inch round cake (14 servings). Printed from AllRecipes.com, Submitted by Sherry Lewis. 1/3 cup unsweetened cocoa powder 1 cup milk 2-1/4 cups cake flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup unsalted butter 1/4 cup shortening 2 cups white sugar 3 eggs 2 teaspoons vanilla extract 2/3 cup white sugar 2 tablespoons cornstarch 1/4 teaspoon salt 1-1/2 cups milk 3 (1 ounce) squares unsweetened chocolate, chopped 1 teaspoon vanilla extract 4 (1 ounce) squares unsweetened chocolate, melted 1/2 cup unsalted butter 1-1/2 teaspoons vanilla extract 3 eggs 3 cups confectioners sugar Directions 1. 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. 2. In a large bowl, cream together 1/2 cup butter, 1/4 cup shortening and 2 cups sugar until light and fluffy. Add 3 eggs one at a time, beating well with each addition, then stir in 1 teaspoon vanilla. Add the flour mixture alternately with the milk mixture; beat well. Spread the batter evenly into the prepared pans. 3. 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. ALL RIGHTS RESERVED Copyright ©2000 Allrecipes.com -- The Recipe Network

Blackout Cake


average rating = 4 stars(4.00001 comment available)
SUBMITTED BY
list all recipes for CAKES (268)
list all recipes by JKFERRET (3)


   

conversions contact author view cookbook print recipe
email recipe add to cookbook add to calendar add to shopping list

Recipe Alert Most Popular Recipes Most Emailed Recipes
 
Stay informed and receive new recipes that are similar to
this one! Check the boxes that interest you and you will
receive only those new recipes.
keyword: blackout
recipes for cakes
recipes by jkferret
Email Address:
(posted August 24, 2000)

from US

Black Out
Cake from the Fifties

Moist and delicous
cake from the 1950's. Chocolatey cake filled with pudding, frosted , and covered with cake crumbs. Prep Time: approx. 30 Minutes. Cook Time: approx. 40 Minutes. Makes 1 - 3 layer 9 inch round cake (14 servings). Printed from AllRecipes.com, Submitted by Sherry Lewis.

1/3 cup unsweetened
cocoa powder
1 cup
milk
2-1/4 cups
cake flour
1 teaspoon
baking powder
1 teaspoon
baking soda
1/2 teaspoon
salt
1/2 cup
unsalted
butter
1/4 cup
shortening
2 cups white
sugar
3
eggs
2 teaspoons
vanilla extract
2/3 cup white
sugar
2 tablespoons
cornstarch
1/4 teaspoon
salt
1-1/2 cups
milk
3 (1 ounce) squares unsweetened
chocolate, chopped
1 teaspoon
vanilla extract
4 (1 ounce) squares unsweetened
chocolate, melted
1/2 cup
unsalted
butter
1-1/2 teaspoons
vanilla extract
3
eggs
3 cups confectioners
sugar

Directions
1. 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.

2. In a large bowl,
cream together 1/2 cup butter, 1/4 cup shortening and 2 cups sugar until light and fluffy. Add 3
eggs one at a time, beating well with each addition, then stir in 1 teaspoon vanilla. Add the flour mixture alternately with the milk mixture; beat well. Spread the batter evenly into the prepared pans.

3.
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.

ALL RIGHTS RESERVED Copyright ©2000 Allrecipes.com -- The Recipe Network



Please click here to read our policy on submitted comments
+1 comment
click to view


from county tyrone N IRELAND, Ireland wrote:0  0

ADARNED GOOD BIT OF GRUB
4 starsSeptember 5, 2000


 
Rating:
Name:
Email 1:
City, State:
Country:
Comments:
1 Your email address will not be displayed to others, nor will it be used for any marketing purposes or released
to any third party.


©1995-2019 SimpleSolutions Corporation. All Rights Reserved.