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CATEGORY CUISINE TAG YIELD
Dairy, Vegetables, Eggs Cakes, Chocolate, Desserts 1 Servings

INGREDIENTS

3/4 c Unsweetened cocoa powder
1 c Milk
4 oz Unsalted butter, at room
temperature 1 stick
1/4 c Vegetable shortening
2 c Sugar
3 Eggs
2 t Vanilla
2 1/4 c Cake flour
1 t Baking powder
1 t Baking soda
1/2 t Salt
2/3 c Sugar
2 T Cornstarch
1/4 t Salt
1 1/2 c Milk
3 oz Unsweetened chocolate
chopped
1 t Vanilla
4 oz Unsweetened chocolate
4 oz Unsalted butter, 1 stick
1 1/2 t Vanilla
3 Eggs
3 c Confectioners' sugar

INSTRUCTIONS

This is as close to the world famous Ebinger's Blackout Cake as you
will get.  This recipe was developed by Ceri E. Hadda - a  professional
baker and food writer.  Preheat oven to 350F.  Make the cake.  Butter
two 9-inch cake pans; dust them with flour and  tap out the excess.
Set aside. Stir the cocoa with some of the milk  to form a pasate. Stir
in the rest of the milk, and beat with a whisk  until the mixture is
smooth. Set aside.  In the bowl of an electric mixer combine the
butter, shortening,  sugar, eggs, and vanilla; beat for 1 minute, or
until the mixture is  fluffy.  Sift together the flour, baking powder,
baking soda, and salt. Add the  mixture, alternately with the cocoa
mixture, to the contents of the  bowl, beating between additions. Begin
and end with the flour  mixture, and beat only until the dry
ingredients are absorbed. Divide  the batter between the cake pans and
smooth the tops with a spatula  to even them.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 7335
Calories From Fat: 3423
Total Fat: 393g
Cholesterol: 1681.1mg
Sodium: 5012.1mg
Potassium: 4981.1mg
Carbohydrates: 930.7g
Fiber: 67.9g
Sugar: 571.8g
Protein: 132.1g


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