Midnight Chocolate Cake

in Diana's Recipe Book

Average Rating:  (total ratings: 9)

Servings: 8-12 (depending on size of pan being used)

Comments: This is a very dark, moist chocolate cake. As shown in the photo, it may also be made in a bundt or tube pan. Try a wonderful recipe for Chocolate Sauce by Pierre Herme', drizzled over this cake. It is scrumptious. The recipe can be found on this website in "My Recipe Book", under the "Frostings, Sauces and Toppings" category...........Diana's Desserts

Ingredients: Dry Ingredients: 2 cups granulated sugar 1 3/4 cups all-purpose flour 3/4 cup unsweetened cocoa powder 1 1/2 tsp. baking powder 1 1/2 tsp. baking soda 1 tsp. salt Liquid Ingredients: 2 large eggs 1 cup whole milk 1/2 cup vegetable oil 2 tsp. vanilla extract 1 cup. boiling water

Instructions: Preheat oven to 350 degrees F (180 C). Grease and flour two 9 inch round baking pans OR one 9 x 13-inch baking pan OR one 10-inch bundt or tube pan. In a large bowl, and with an electric mixer, combine dry ingredients. Add the liquid ingredients (except for the boiling water), and beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour into prepared pan(s). Bake 30-35 minutes if using the 2 round pans or 35-40 minutes for the 9x13-inch rectangular pan, or bake for 50-60 minutes if using a bundt or tube pan. Remove cake(s) from oven, and cool completely on rack. After cake(s) have cooled completely, frost as desired, or dust top of cake with confectioners' sugar. Makes: One 9 x 13 rectangular cake, or two 9-inch round cakes, or one 10-inch bundt or tube cake. Tip: A great recipe for Chocolate Sauce to drizzle over this wonderful dark chocolate cake can be found under My Recipe Book, under the Frostings, Sauces and Toppings category on this website.

Source: DianasDesserts.com

Date: January 3, 2003

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