Ebinger Bakerie’s Chocolate Blackout Cake

INGREDIENTS

INSTRUCTIONS

Preheat oven to 350 degrees F 1. Make the cake. Butter two 9-inch cake
pans; dust them with flour and tap out the excess. Set aside. 2. Stir
the cocoa with some of the milk to form a paste. Stir in the rest of
the milk, and beat with a whisk until the mixture is smooth. Set
aside. 3. In the bowl of an electric mixer combine the butter,
shortening, sugar, eggs, vanilla; beat for 1 minute, or until the
mixture is fluffy. 4. 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 additionsl 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. 5. Bake 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 overbake it. Cool the layers on wire racks for 10
minutes, then carefully invert them onto the racks. Turn right side  up
and let cool completely. 6. Make the pudding. Combine the sugar,
cornstarch, and salt in a small heavy saucepan. Gradually add the
milk, mixing thoroughly with a wire whisk. Add the chocolate. Place
over moderate heat and cook, stirring constantly, until the mixture
thickens and bubbles for 3 minutes. Remove from the heat and stir in
the vanilla. Pour into a small bowl and put plastic wrap or wax paper
directly on the surface to prevent a skin from forming. 7. Make the
frosting. Melt the chocolate in the top of double boiler. Remove it
from the heat and cool slightly. In a medium bowl, beat the butter,
vanilla, and eggs until well mixed. The mixture will not blend
completely-do not worry. Gradually beat in the sugar, about 2 tbl at  a
time, beating well after each addition. Beat in the melted  chocolate.
Chill the frosting while assembling the rest of the cake,  about 15
minutes. 8. Cut each cake layer in half horizontally, using  a serrated
knife. You now have 4 layers, 3 for the cake assembly and  1 for the
outside crumbs. Place one of the layers in the food  processor bowl and
pulse-chop to make crumbs; set aside.(Or break up  with your hands.) 9.
Sandwich the remaining 3 layers with the  chocolate pudding filling,
assembling the cake on a cardboard circle  or the bottom of a
springform pan, if possible. Frost the side and  top of the cake woth
the chocolate frosting. Working over a baking  sheet lined with
aluminum foil or wax paper, hold the cake in the  palm of your hand.
With the other hand, gently press the cake crumbs  all over the top and
sides of the cake, pressing them to adhere. Pick  up any crumbs that
drop and press them back on.  Recipe by: The Brooklyn Cookbook  Posted
to JEWISH-FOOD digest by Joyce Rosenfield  <dogsmom@cinci.infi.net> on
Nov 15, 1998, converted by MM_Buster  v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 7312
Calories From Fat: 3081
Total Fat: 355.3g
Cholesterol: 1681.1mg
Sodium: 3021.2mg
Potassium: 2648.5mg
Carbohydrates: 1002.9g
Fiber: 40.2g
Sugar: 567.1g
Protein: 107.2g