Midnight Cake
Yield
1 cakePrep
20 minCook
40 minReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| cake | |||
| 1 ½ | cups |
cake flour
sifted |
|
| 1 ¼ | teaspoons |
baking soda
|
|
| ½ | cup |
cocoa powder
dutch-process |
|
| 2 | large |
eggs
|
|
| 1 ¼ | cups |
sugar
|
|
| ⅔ | cup |
vegetable oil
|
|
| 1 | cup |
buttermilk
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | cup |
raspberry jam
|
*
|
| frosting | |||
| 1 | cup |
heavy whipping cream
|
|
| ¼ | cup |
cocoa powder
dutch-process |
|
| ¼ | cup |
powdered sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| cake | |||
| 355 | ml |
cake flour
sifted |
|
| 6.3 | ml |
baking soda
|
|
| 118 | ml |
cocoa powder
dutch-process |
|
| 2 | large |
eggs
|
|
| 296 | ml |
sugar
|
|
| 158 | ml |
vegetable oil
|
|
| 237 | ml |
buttermilk
|
|
| 5 | ml |
vanilla extract
|
|
| 118 | ml |
raspberry jam
|
*
|
| frosting | |||
| 237 | ml |
heavy whipping cream
|
|
| 59 | ml |
cocoa powder
dutch-process |
|
| 59 | ml |
powdered sugar
|
|
Directions
Line bottoms of 2 8-inch square cake pans with wax paper.
In a large bowl thoroughly stir together flour, baking soda and cocoa.
In another bowl, beat eggs until foamy; gradually beat in sugar; beat until thick and ivory color.
To flour mixture add oil, buttermilk and vanilla; beat until smooth.
Blend in egg mixture. Batter will be thin. Turn into prepared pans.
Bake in a preheated 350℉ (180℃) oven until a cake tester inserted in center comes out clean - 35 to 40 minutes.
With a small metal spatula, loosen edges; turn out on wire racks; cool completely.
Put layers together with ½ cup raspberry jam. Beat together until thick, heavy cream, cocoa and powdered sugar.
Frost top and sides of cake.
