Name: Back Midnight Cake- Betty Crockers
Yield: 4 servings
Ingredients: 2/14 cups gold medal flour; 12/3 cups sugar; 2/3 cups cocoa; 11/4 teaspoons soda; 1 teaspoon salt; 1/4 teaspoon baking powder; 11/4 cups water; 3/4 cup shortning; 2 eggs; 1 teaspoon vanilla; Frosting; 1 small carton of whipping cream; 1 bar of dark chocolate; powder sugar to taste; 1/2 teaspoon vanilla

Servings: 4 persons

2/14 cups gold medal flour
12/3 cups sugar
2/3 cups cocoa
11/4 teaspoons soda
1 teaspoon salt
1/4 teaspoon baking powder
11/4 cups water
3/4 cup shortning
2 eggs
1 teaspoon vanilla
Frosting
1 small carton of whipping cream
1 bar of dark chocolate
powder sugar to taste
1/2 teaspoon vanilla

1
Heat oven to 350 , grease and flour baking pan 13x9x2 inches or 2 9 inch or three 8 inch round layer pans.
2
Measure all ingredients into large mixer bowel and blend 1/2 minute on low speed scraping bowl constantly.
3
Blend 3 minutes high speed scraping bowl occasionally and pour into pans.
4
Bake for 30 to 35 minutes or until wood pick comes out clean.
5
Frosting:
6
melt chocolate in cream on slow fire just until melted .
7
Leave in fridge to cool and then add vanilla ( 1 teaspoon of instant coffee) and sugar to taste.
8
Beat cream until fluffy and frost cake.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Back Midnight Cake- Betty Crockers

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