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Midnight Chocolate Cake

Victor Protasio

Yield Makes 8 servings
Notes: Jane Ingraham of Santa Barbara reworked her great-grandmother's recipe to lower the fat. She calls this rich, dark cake "my number one favorite dessert." Mile-high bakers need to add an extra 2 tablespoons all-purpose flour and decrease the sugar by 2 tablespoons.

Ingredients

  • About 1/4 cup salad oil
  • About 2/3 cup unsweetened cocoa
  • 1 1/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cups sugar
  • 2 large egg whites
  • 1 teaspoon vanilla
  • Whipped frosting

Nutrition Information

  • calories 336
  • caloriesfromfat 23 %
  • protein 4.9 g
  • fat 8.6 g
  • satfat 1.6 g
  • carbohydrate 64 g
  • fiber 2.8 g
  • sodium 252 mg
  • cholesterol 0.0 mg

How to Make It

  1. Oil a metal 8-inch-square or 8-inch-wide round cake pan, or a 9-inch-wide, 1 1/2- to 2-inch-deep heart-shaped pan. Line pan bottom with waxed paper cut to fit; oil paper. Dust pan with cocoa, shaking out excess.

  2. In a bowl, mix 2/3 cup cocoa, flour, soda, and salt.

  3. In another bowl with a mixer, beat to blend sugar, 1/4 cup salad oil, egg whites, vanilla, and 1 cup water. Add flour mixture; stir to mix, then beat until batter is smooth. Scrape batter into prepared pan.

  4. Bake in a 350° oven until cake begins to pull from pan side and springs back when lightly pressed in center, 35 to 40 minutes.

  5. Let cool in pan on a rack for 10 minutes. Run a thin knife between cake and pan rim, invert cake onto a rack, lift off pan, and gently pull off and discard waxed paper. Let cool about 1 hour. Invert a flat plate onto cake; holding rack and plate together, turn cake over onto plate. Spread cake with whipped frosting, swirling with small spatula. Lightly dust with more cocoa.