BLACKOUT CAKE

Blackout Cake image

I first saw a recipe like this one on a cooking show that was featuring the famous "Lady Bird" Bakery in Brooklyn N.Y. Their version is of course termed the Brooklyn Blackout Cake, but I made a few personal touches, and here is my version of a blackout cake. Enjoy!

Provided by Courtney Bailey @Courtney_Bailey

Categories Cakes

Number Of Ingredients 21

Ingredients

2 cup(s) sugar
3/4 cup(s) hershey's dark chocolate cocoa powder
1 1/2 teaspoon(s) baking soda
1 3/4 cup(s) all purpose flour
1 1/2 teaspoon(s) baking powder
1 teaspoon(s) salt
1 cup(s) milk, whole
2 large eggs
1/2 cup(s) vegetable oil
1 cup(s) boiling water
2 teaspoon(s) vanilla extract
FILLING
1 large box, instant chocolate pudding
1 cup(s) milk, whole
2 cup(s) cool whip, whipped topping
FROSTING
11 1/2 cup(s) confectioners' sugar
3/4 cup(s) cocoa powder
1/2 cup(s) butter, room temperature
3 tablespoon(s) milk, whole
1 pinch(es) salt

Steps:

For the Cake: Pre-heat oven to 350 degrees, and greese and flour 2- 9inch cake pans and set aside.
Stir together in a large bowl, sugar, cocoa, baking soda, baking powder, flour, and salt. Add the eggs, milk, oil and vanilla. stir well then slowly add the boiling water and blend together thoroughly, this batter is thin don't worry I promise it will bake up to perfection.
Bake in the preheated oven for 30- 35 minutes, remove and cool on a wire rack. Do not remove from the pan until completely cooled!
For the Filling: Mix together all of the ingredients until powder is well blended and then refrigerate for 20- 25 minutes.
For the Frosting: Mix all ingredients thoroughly and chill for about 15 minutes before using.
For Assembly: Once your cakes are cooled, remove them from the cake pans, and trim them to level the tops. Reserve the trimmings. Place the bottom layer on your cake plate and then apply a thick layer of the pudding and then the second layer. Frost generously, and then take the reserved cake trimmings and run them through a food processor to make crumbs. Press the crumbs into the sides and top of the cake.

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