Black Out Cake from the Fifties Recipe

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Black Out Cake from the Fifties
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Ingredients
22
Count
Nutrition
8911
Calories
Total time
70
Minutes
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Ingredients:

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.
  4. 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. 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. Remove from the heat, and stir in 1 teaspoon 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.
  5. 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. 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.
  6. To assemble the cake: Using a long serrated knife, slice each layer in half horizontally, making 4 layers. 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. Sprinkle any leftover crumbs over the top of the cake. Store in a cool place, and serve within 24 hours.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 8911.44 Kcal (37310 kJ)
Calories from fat 3274.49 Kcal
% Daily Value*
Total Fat 363.83g 560%
Cholesterol 1482.38mg 494%
Sodium 3716.86mg 155%
Potassium 4998.82mg 106%
Total Carbs 1411.18g 470%
Sugars 1043.25g 4173%
Dietary Fiber 51.51g 206%
Protein 109.12g 218%
Vitamin A 2.3mg 76%
Iron 39.2mg 218%
Calcium 1359.5mg 136%
Amount Per 100 g
Calories 321.82 Kcal (1347 kJ)
Calories from fat 118.25 Kcal
% Daily Value*
Total Fat 13.14g 560%
Cholesterol 53.53mg 494%
Sodium 134.23mg 155%
Potassium 180.53mg 106%
Total Carbs 50.96g 470%
Sugars 37.68g 4173%
Dietary Fiber 1.86g 206%
Protein 3.94g 218%
Vitamin A 0.1mg 76%
Iron 1.4mg 218%
Calcium 49.1mg 136%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 207.7
    Points
  • 253
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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