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Receta Midnight Chocolate Cake
by Global Cookbook

Midnight Chocolate Cake
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  Raciónes: 8

Ingredientes

  • 1/4 c. salad oil - (about)
  • 2/3 c. unsweetened cocoa - (about)
  • 1 1/3 c. all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 1/4 c. sugar
  • 2 lrg egg whites
  • 1 tsp vanilla Whipped Frosting (see recipe)

Direcciones

  1. Oil a metal 8-inch-square or possibly 8-inch-wide round cake pan, or possibly 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 c. cocoa, flour, soda, and salt.
  3. In another bowl with a mixer, beat to blend sugar, 1/4 c. salad oil, egg whites, vanilla, and 1 c. water. Add in flour mix; stir to mix, then beat till batter is smooth. Scrape batter into prepared pan.
  4. Bake in a 350 degree oven till cake begins to pull from pan side and springs back when lightly pressed in center, 35 to 40 min.
  5. Let cold in pan on a rack for 10 min. Run a thin knife between cake and pan rim, invert cake onto a rack, lift off pan, and gently pull off and throw away waxed paper. Let cold about 1 hour.
  6. 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.
  7. This recipe yields 8 servings.
  8. Comments: 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 in an extra 2 Tbsp. all-purpose flour and decrease the sugar by 2 Tbsp..