Best 7 Black Out Cake From The Fifties Recipes

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In the 1950s, the black out cake emerged as a delightful and decadent dessert sensation. This rich, moist, and intensely chocolatey cake captured the hearts of dessert enthusiasts with its unique charm and captivating flavor. Its name, "black out," aptly describes its striking appearance—a deep, dark chocolate hue that commands attention. As we journey back to the iconic era of the 1950s, let's delve into the secrets of creating the ultimate black out cake, a culinary masterpiece that continues to tantalize taste buds to this day.

Let's cook with our recipes!

BLACKOUT CAKE



Blackout Cake image

The Blackout Cake was the creation of Ebinger's, a famous New York-based neighborhood bakery chain. An indecently rich, dark tower of chocolate, this cake has become something of a Holy Grail for many bakers. Cult-like fans went through Blackout withdrawal when the bakeries closed down and The Cake disappeared. Many have tried to rec-reate this cake; I feel this version comes close. It is a multi-stepped process (remember, this was a bakery specialty) but it can easily be broken down into components.

Provided by Food Network

Categories     dessert

Time 2h20m

Yield 10 servings

Number Of Ingredients 26

1 1/2 cups milk
1/3 cup sugar
1/4 teaspoon kosher salt
2 tablespoons cocoa (preferably Dutch processed)
1 tablespoon plus 1 teaspoon cornstarch
1 egg
1 egg yolk
4 ounces semi-sweet chocolate, finely chopped
1 1/2 tablespoons butter, at room temperature
1 1/2 cups plus 1 1/2 tablespoons all-purpose flour
3/4 cup cocoa (preferable Dutch processed)
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 eggs
2 cups sugar
1/2 cup vegetable oil
1 cup buttermilk
1 cup brewed coffee, at room temperature
1 teaspoon vanilla extract
8 ounces semi sweet chocolate
2 1/2 tablespoons butter
1/4 cup hot brewed coffee
2 teaspoons corn syrup
1/2 teaspoon vanilla extract
3 dozen chocolate wafer cookies

Steps:

  • To make the Chocolate Pudding: Combine 1 cup milk with 2 tablespoons sugar in a small saucepan and bring to just under a boil.
  • In a mixing bowl, combine remaining sugar with salt, cocoa, and cornstarch. Whisk in remaining 1/2 cup unheated milk. Gradually whisk in hot milk and place entire mixture back into the saucepan. Heat, over medium heat, stirring, until mixture thickens and just starts to bubble.
  • Whisk in egg and egg yolk and cook, stirring, for 30 seconds. Remove from the heat and whisk in chopped chocolate and butter. When both are melted, strain pudding through a fine-mesh strainer, and cool. Cover with plastic and reserve in refrigerator.
  • To make the Cake: Preheat oven to 350 degrees F. Lightly butter 2 (8-inch) cake pans and line with parchment. Butter the parchment and flour pans, shaking out the excess.
  • Sift together flour, cocoa, baking soda, baking powder, and salt. Reserve.
  • In a mixer with a whip attachment, beat eggs and sugar until thick and lemon-colored. Beat in vegetable oil. Alternately add dry ingredients with buttermilk, scraping the bowl once or twice. Add the coffee and vanilla to form a thin batter. Divide between prepared cake pans.
  • Bake until a toothpick inserted in the center of a cake comes out clean, about 40 to 45 minutes. Cool in pan for 15 minutes. Invert onto cooling racks, peel off paper and cool completely.
  • When cool, split each cake in half with a serrated slicing knife. Reserve 1 layer for another use. Spread bottom layer with half of the reserved Chocolate Pudding. Place second layer on top and spread with remaining pudding. Top with last cake layer.
  • To make the Icing: Over a double boiler, melt chocolate with butter. Remove from heat, whisk in brewed coffee, corn syrup, and vanilla. Place icing over an ice bath and chill, whisking often until the mixture is of soft but a spreadable consistency. Working quickly, ice the sides and top of cake.
  • In a food processor, pulse the cookies into crumbs. Press the crumbs onto sides and top of cake.
  • Serve cake at room temperature. If holding for more than 2 hours, store in refrigerator for up to 48 hours, but bring to room temperature before serving.

BLACKOUT CAKE



Blackout Cake image

This absurdly rich chocolate cake came to The Times in a 1991 article by Molly O'Neill about Ebinger's, the legendary chain of Brooklyn bakeries that closed its doors in 1972 after 74 years in business. Their wildly popular blackout cake, a three layer devil's food cake filled with dark chocolate pudding, slathered with chocolate frosting and covered with chocolate cake crumbs, had a cult-like following in its day. This recipe isn't authentic (the Ebinger family never shared the original recipe with the public), but Ms. O'Neill claims in her book, "The New York Cookbook: From Pelham Bay to Park Avenue, Firehouses to Four-Star Restaurants," that this version got the thumbs-up from "a panel of twelve Ebingerites." That's enough for us.

Provided by The New York Times

Categories     cakes, dessert

Time 3h

Yield 1 cake

Number Of Ingredients 26

1/2 cup unsweetened Dutch-process cocoa
1/4 cup boiling water
2 ounces unsweetened chocolate, chopped
3/4 cup milk
2 cups sugar
2 sticks unsalted butter, slightly softened, plus 2 tablespoons for the cake pans
4 eggs, separated
2 teaspoons vanilla
2 cups flour, plus 1 tablespoon for the cake pans
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon baking soda
2 tablespoons unsweetened Dutch-process cocoa
2 cups boiling water
3/4 cup plus 1 tablespoon sugar
1 ounce bittersweet chocolate, chopped
1/4 cup cornstarch
1 tablespoon cold water
1/4 teaspoon salt
1 teaspoon vanilla
2 tablespoons butter
12 ounces semisweet chocolate, chopped
3/4 cup unsalted butter
1/2 cup hot water
1 tablespoon corn syrup
1 tablespoon vanilla

Steps:

  • Heat the oven to 375 degrees.
  • To make the cake, place the cocoa in a small bowl and whisk in the boiling water to form a paste. Combine the chocolate and milk in a saucepan over medium heat. Stir frequently as the mixture warms and the chocolate melts, about 3 minutes. Remove from heat. Whisk a small amount of the heated chocolate milk into the cocoa paste and then whisk the cocoa mixture into the milk mixture. Return to heat, stir for one minute, remove and cool until tepid.
  • In the bowl of a mixer, cream the sugar and butter together. Beat in the egg yolks one at a time and add the vanilla. Slowly stir in the chocolate mixture.
  • Combine the flour, baking powder, salt and baking soda. Using a spatula or a wooden spoon, slowly add the flour mixture to the chocolate mixture. In another bowl, whip the egg whites to form soft peaks and, using a rubber spatula, gently fold the egg whites into the batter.
  • Butter and lightly flour two 8-inch round cake pans and divide the batter between the two pans. Bake for 45 minutes and cool on a rack for 15 minutes. Gently remove the cakes from the pans and continue to cool.
  • While the cake is baking, make the filling. Put the cocoa into a saucepan and pour in the boiling water and place over low heat. Add the sugar and chocolate. Dissolve the cornstarch in the cold water to make a smooth paste. Whisk the cornstarch into the water and chocolate, add the salt and bring it to a boil, stirring constantly. Boil for one minute.
  • Remove the pan from the heat, whisk in the vanilla and the butter, and transfer the mixture to a bowl and refrigerate until cool.
  • Make the frosting. In a double boiler, melt the chocolate. Remove from heat and whisk in the butter, one tablespoon at a time, returning to heat if necessary to melt the butter.
  • Whisk in the hot water all at once and stir until smooth. Whisk in the corn syrup and the vanilla. Refrigerate for 20 to 30 minutes before using.
  • Assemble the cake. Use a sharp knife to slice each cake into two disks to form four layers. Set one layer aside. Place one layer on a cake round or plate. Generously swath the layer with filling. Add the second layer and repeat. Add the third layer. Quickly apply a layer of frosting to the top and the sides of the cake and refrigerate for 10 minutes. Meanwhile, crumble the remaining cake layer. Apply a second layer of frosting to the cake, press cake crumbs into the top and sides of the cake, and serve within 24 hours. Store in a cool place.

BLACK OUT CAKE FROM THE FIFTIES



Black Out Cake from the Fifties image

Moist and delicious cake from the 1950's. Chocolaty cake filled with pudding, frosted , and covered with cake crumbs.

Provided by Sherry Lewis

Categories     Chocolate Desserts

Time 1h10m

Yield 14

Number Of Ingredients 22

⅓ cup unsweetened cocoa powder
1 cup milk
2 ¼ cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter
¼ cup shortening
2 cups white sugar
3 eggs
2 teaspoons vanilla extract
⅔ cup white sugar
2 tablespoons cornstarch
¼ teaspoon salt
1 ½ cups milk
3 (1 ounce) squares unsweetened chocolate, chopped
1 teaspoon vanilla extract
4 (1 ounce) squares unsweetened chocolate, melted
½ cup unsalted butter
1 ½ teaspoons vanilla extract
3 eggs
3 cups confectioners' sugar

Steps:

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 616.5 calories, Carbohydrate 89.6 g, Cholesterol 121 mg, Fat 28.2 g, Fiber 3.4 g, Protein 8.3 g, SaturatedFat 16 g, Sodium 294.3 mg, Sugar 65.8 g

BLACK OUT CAKE FROM THE FIFTIES



Black Out Cake from the Fifties image

Moist and delicious cake from the 1950's. Chocolaty cake filled with pudding, frosted , and covered with cake crumbs.

Provided by Sherry Lewis

Categories     Chocolate Desserts

Time 1h10m

Yield 14

Number Of Ingredients 22

⅓ cup unsweetened cocoa powder
1 cup milk
2 ¼ cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter
¼ cup shortening
2 cups white sugar
3 eggs
2 teaspoons vanilla extract
⅔ cup white sugar
2 tablespoons cornstarch
¼ teaspoon salt
1 ½ cups milk
3 (1 ounce) squares unsweetened chocolate, chopped
1 teaspoon vanilla extract
4 (1 ounce) squares unsweetened chocolate, melted
½ cup unsalted butter
1 ½ teaspoons vanilla extract
3 eggs
3 cups confectioners' sugar

Steps:

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 616.5 calories, Carbohydrate 89.6 g, Cholesterol 121 mg, Fat 28.2 g, Fiber 3.4 g, Protein 8.3 g, SaturatedFat 16 g, Sodium 294.3 mg, Sugar 65.8 g

BLACK OUT CAKE FROM THE FIFTIES



Black Out Cake from the Fifties image

Moist and delicious cake from the 1950's. Chocolaty cake filled with pudding, frosted , and covered with cake crumbs.

Provided by Sherry Lewis

Categories     Chocolate Desserts

Time 1h10m

Yield 14

Number Of Ingredients 22

⅓ cup unsweetened cocoa powder
1 cup milk
2 ¼ cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter
¼ cup shortening
2 cups white sugar
3 eggs
2 teaspoons vanilla extract
⅔ cup white sugar
2 tablespoons cornstarch
¼ teaspoon salt
1 ½ cups milk
3 (1 ounce) squares unsweetened chocolate, chopped
1 teaspoon vanilla extract
4 (1 ounce) squares unsweetened chocolate, melted
½ cup unsalted butter
1 ½ teaspoons vanilla extract
3 eggs
3 cups confectioners' sugar

Steps:

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 616.5 calories, Carbohydrate 89.6 g, Cholesterol 121 mg, Fat 28.2 g, Fiber 3.4 g, Protein 8.3 g, SaturatedFat 16 g, Sodium 294.3 mg, Sugar 65.8 g

BLACK OUT CAKE FROM THE FIFTIES



Black Out Cake from the Fifties image

Moist and delicious cake from the 1950's. Chocolaty cake filled with pudding, frosted , and covered with cake crumbs.

Provided by Sherry Lewis

Categories     Chocolate Desserts

Time 1h10m

Yield 14

Number Of Ingredients 22

⅓ cup unsweetened cocoa powder
1 cup milk
2 ¼ cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter
¼ cup shortening
2 cups white sugar
3 eggs
2 teaspoons vanilla extract
⅔ cup white sugar
2 tablespoons cornstarch
¼ teaspoon salt
1 ½ cups milk
3 (1 ounce) squares unsweetened chocolate, chopped
1 teaspoon vanilla extract
4 (1 ounce) squares unsweetened chocolate, melted
½ cup unsalted butter
1 ½ teaspoons vanilla extract
3 eggs
3 cups confectioners' sugar

Steps:

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 616.5 calories, Carbohydrate 89.6 g, Cholesterol 121 mg, Fat 28.2 g, Fiber 3.4 g, Protein 8.3 g, SaturatedFat 16 g, Sodium 294.3 mg, Sugar 65.8 g

BLACK OUT CAKE FROM THE FIFTIES



Black Out Cake from the Fifties image

Moist and delicious cake from the 1950's. Chocolaty cake filled with pudding, frosted , and covered with cake crumbs.

Provided by Sherry Lewis

Categories     Chocolate Desserts

Time 1h10m

Yield 14

Number Of Ingredients 22

⅓ cup unsweetened cocoa powder
1 cup milk
2 ¼ cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter
¼ cup shortening
2 cups white sugar
3 eggs
2 teaspoons vanilla extract
⅔ cup white sugar
2 tablespoons cornstarch
¼ teaspoon salt
1 ½ cups milk
3 (1 ounce) squares unsweetened chocolate, chopped
1 teaspoon vanilla extract
4 (1 ounce) squares unsweetened chocolate, melted
½ cup unsalted butter
1 ½ teaspoons vanilla extract
3 eggs
3 cups confectioners' sugar

Steps:

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 616.5 calories, Carbohydrate 89.6 g, Cholesterol 121 mg, Fat 28.2 g, Fiber 3.4 g, Protein 8.3 g, SaturatedFat 16 g, Sodium 294.3 mg, Sugar 65.8 g

Tips:

  • Mise en Place: Before you start baking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and avoid any mishaps.
  • Use Room Temperature Ingredients: When a recipe calls for room temperature ingredients, it's important to follow that instruction. This will help your ingredients mix together more easily and create a smoother batter.
  • Don't Overmix: Overmixing can result in a tough, dense cake. Mix your batter only until the ingredients are combined. If you're using a hand mixer, start on low speed and gradually increase the speed as needed.
  • Bake at the Right Temperature: Make sure your oven is preheated to the correct temperature before you put your cake in. If your oven is too hot, the cake will brown too quickly and the inside will be undercooked. If your oven is too cool, the cake will take too long to bake and it may not rise properly.
  • Don't Open the Oven Door: While the cake is baking, avoid opening the oven door. This can cause the cake to fall.
  • Let the Cake Cool: Before you frost or decorate your cake, let it cool completely. This will help the cake hold its shape and prevent the frosting from melting.

Conclusion:

Black-out cake is an old fashioned, yet easy to make cake that results in a moist and chocolatey dessert. This recipe from the 1950s is sure to please everyone. With its simple ingredients and easy to follow instructions, you can enjoy this classic cake in no time. So, gather your ingredients, preheat your oven, and get ready to bake a delicious black-out cake!

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