Blackout Cake

Blackout Cake

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Course: Dessert
Cuisine: Five Spice, Vegetarian
Servings: 5 layers

Ingredients

  • cups cornstarch
  • cups flour
  • 6 cups sugar
  • 6 teaspoons baking soda
  • cups cocoa
  • 3 teaspoons salt
  • cups oil
  • 3 Tablespoons vanilla
  • 6 cups water
  • 9 Tablespoons white vinegar

Instructions

  • Sift cornstarch, flour, sugar, baking soda, cocoa, salt and mix well.
  • Thoroughly mix oil, vanilla, water, and vinegar with dry ingredients.
  • Pour equally into 5 sprayed pans. Bang 10-12x on counter to break air bubbles.
  • Bake at 350F for approximately 28 minutes (check at 25). Check center for doneness.

Notes

No instructions about how to stack/frost the 5 layers.

Florentines for Blackout Crumbs

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Course: Dessert
Cuisine: American
Year: 1985
Servings: 32 cakes

Ingredients

Dry Ingredients

  • 18 cups old fashioned oats
  • 12 cups brown sugar
  • 18 Tablespoons flour
  • 6 Tablespoons salt

Wet Ingredients

  • 3 pounds butter (melted)
  • 6 eggs
  • 1 Tablespoon vanilla extract
  • 1 Tablespoon almond extract
  • 1 teaspoon lemon extract
  • 1 Tablespoon cinnamon

Instructions

  • Mix dry ingredients. Add wet ingredients.
  • Bake at 375F. Drop cookies onto sprayed parchment sheets.
  • Bake 7 minutes on the bottom shelf. Bake 7 minutes on the top shelf.
  • Remove cookies from pan when cooled, but within 5 minutes, or they won't remove easily.

Notes

Most efficient process:
Make mix.  Use small disher to make cookie balls.  Store in large fish tub; separate layers w/wax paper sheets.  Balls can be stored, refrigerated, for up to a week before baking off.

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