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Midnight Lace Cake Recipe
|Unsweetened chocolate||2 Ounce (2 squares)|
|Milk||1 Cup (16 tbs)|
|Soft butter/Margarine||1⁄2 Cup (8 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Vanilla extract||1 Teaspoon|
|Eggs||2 , separated|
|Sifted all purpose flour||1 2⁄3 Cup (26.67 tbs)|
|All purpose flour||1 2⁄3 Cup (26.67 tbs)|
|Baking powder||2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Chocolate frosting||1 Cup (16 tbs) (soft, adjust quantity as needed)|
Calories 778 Calories from Fat 293
% Daily Value*
Total Fat 33 g51.5%
Saturated Fat 17.2 g85.9%
Trans Fat 0 g
Cholesterol 114.9 mg
Sodium 392.8 mg16.4%
Total Carbohydrates 118 g39.2%
Dietary Fiber 3 g12.1%
Sugars 85.1 g
Protein 9 g17.8%
Vitamin A 11.9% Vitamin C
Calcium 19.9% Iron 25.4%
*Based on a 2000 Calorie diet
Cream butter and sugar.
Add vanilla and egg yolks; beat well.
Add sifted dry ingredients alternately with remaining 1/2 cup milk; beat until smooth.
Blend in cooled chocolate mixture.
Fold in stiffly beaten egg whites.
Pour into two 9-inch layer-cake pans lined on bottom with greased wax.paper.
Bake in preheated moderate oven (350°F.) for 30 minutes.
Cool; frost with Soft Chocolate Frosting.
Milk; beat to blend.
Stir in 1 1/2 tablespoons cornstarch blended with 1/4 cup milk, 1 cup sugar, and dash of salt.
Cook, stirring often, for 15 minutes, or until thick.
Remove from water; add 1 tablespoon butter and 1 teaspoon vanilla extract; cool.