Midnight Chocolate Cake

Midnight Chocolate Cake Recipe
Photo: James Carrier
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.

Yield:

Makes 8 servings

Recipe from

Sunset

Nutritional 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

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

Preparation

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.

Jane Ingraham, Santa Barbara, CA,

Sunset

February 2000
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