Chocolate blackout cake

Yield: 1 Cake

Measure Ingredient
¾ cup Cocoa powdwer
1 cup Milk
4 ounces Butter
¼ cup Shortening
2 cups Sugar
3 eaches Eggs
2 teaspoons Vanilla
2¼ cup Cake flour
1 teaspoon Baking powder
1 teaspoon Baking soda
½ teaspoon Salt
⅔ cup Sugar
2 tablespoons Cornstarch
¼ teaspoon Salt
1½ cup Milk
3 ounces Unsweetened chocolate,chop
1 teaspoon Vanilla
4 ounces Unsweetened chocolate
4 ounces Butter
1½ teaspoon Vanilla
3 eaches Eggs
3 cups Confectioner's sugar




Preheat oven to 325 degrees F.


Butter 2 9" cake pans, dust with flour, set aside. Stir cocoa with some milk to form a paste. Stir in the rest of the milk and beat with a whisk until smooth. Set aside. Cream the butter and shortening with the sugar. Add the eggs one at a time, mixing well after each addition. Add the vanilla and blend. Sift the flour with the baking powder, baking soda and salt. Add the flour mixture to the butter in three parts, alternating between each addition with the cocoa mixture, beating after each addition. BEAT ONLY TILL INGREDIENTS ARE ABSORBED. Divide batter equally in the two cake pans. Bake 35 to 40 minutes, or untill cake pulls away from sides on pan, and a cake tester (toothpick) inserted into cake comes out clean. Place cakes on wire racks and allow to cool completely.


Combine sugar, cornstarch and salt in small saucepan. Gradually add the milk while mixing with a wire whisk. Add the chopped chocolate.

Place over medium heat and cook, stirring constantly, untill mixture thickens and bubbles for three minutes. Filling should have the texture of pudding (because that's just what it is). Place in small bowl to cool with plastic wrap directly cxovering the surface to prevent a skin from forming.

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