New Orleans style shrimp and rice
Quattro fettucine alfredo, broccoli
Meyer lemon salmon, asparagus
crockpot cheddar beer chicken tacos, black beans, guacamole
drunken noodles
Cajun red snapper with lime beurre blanc, green beans
braised short ribs, cheddar polenta, carrots

Thursday, August 26, 2010

Black Midnight Cake

This is another of my grandmother's amazing cake recipes. The other I have blogged is the yellow cake, the Lazy Daisy cake. This chocolate cake is exceptional. It even trumps Hershey's Perfectly Chocolate cake, which is my usual go to for chocolate cakes. There are some odd measurements (1/3 of a teaspoon?), but my guesstimations worked just fine. I frosted it with a white buttercream, but you could get as creative as you like.
Black Midnight Cake

⅔ cup butter
1⅔ cup sugar
3 eggs
⅔ cup cocoa
1⅓ cup cold water
2 cups flour
⅓ teaspoon baking powder
1¼ teaspoons baking soda
1 teaspoon vanilla

Preheat the oven to 350 degrees. Cream together the butter and sugar until fluffy. Beat in the eggs. In a separate bowl, blend together the cocoa and water. Mix in the cocoa mixture to the batter. Sift the flour, baking powder and baking soda into the batter. Add the vanilla. Pour into two 8” or 9” floured and greased cake pans. Bake for 30 to 35 minutes
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3 comments: said...

I just pulled this cake out of the oven. Looks great! said...

Just wanted to come back and let you know that this recipe is worth all the odd measurements! Yum

Anonymous said...

Does the recipe include salt? Most cakes
for the best flavor need a little
salt. Looks like it will be a
yummy cake...mine is baking
right now!

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