Source:
America's Favorite Food Associations
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Ultra Moist Chocolate Cake
A dark, rich, moist but light-textured chocolate cake with heaps of satiny chocolate fudge frosting. Best flavor and texture the first day. Onion flavor starts to come through as cake stands for 2 or 3 day.
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Rating:
Rate This Recipe |
Serves:
10 to 12
Prep Time:
20 minutes
Cook Time:
40 minutes
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6 ounces unsweetened chocolate
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1 medium yellow onion, (6 or 7 ounces), finely diced (1 cup)
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1 cup Crisco® Vegetable Oil, divided
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2 cups sugar
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2 eggs
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1 teaspoon vanilla
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2 cups all-purpose flour
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1 teaspoon baking soda
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1/2 teaspoon salt
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1/2 cup milk, soured with 1 Tablespoon vanilla
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Fudge icing
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Melt chocolate in saucepan, stirring over low heat, or in microwave oven. Sauté onion in 2 tablespoons oil in skillet until very soft and buttery-sweet. Using electric mixer in large bowl, beat remaining oil with sugar, eggs and vanilla until thoroughly mixed and fluffy, about 2 or 3 minutes. Beat in warm melted chocolate and sautéed onions. Mix flour with baking soda and salt; stir into batter alternately with milk. Divide batter evenly into two well-greased and floured 8-inch round layer cake pans. Bake at 350 degrees for 40 minutes or until a pick inserted into center comes out dry. Cool 15 minutes then invert onto wire racks to cool. Frost and fill with fudge icing.
FUDGE BUTTERCREAM ICING
8 ounces unsweetened chocolate
5 cups powdered sugar
½ cup hot water
½ cup butter
Melt 8 ounces unsweetened chocolate with ½ cup (1 stick) butter in saucepan, stirring often over very low heat. Mix in ½ cup hot water then turn into mixing bowl. Beat in about 5 cups powdered sugar, a portion at a time. (It may take a little less or more to make a good consistency.) Spread icing on cake while still warm. Makes about 3 ½ cups.
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