Midnight Chocolate Cake

Title:
Midnight Chocolate Cake

Yield:
1 Servings

Categories:
Cooking




Ingredients:





          Butter-flavor no-stick


          -cooking spray


          Unsweetened Dutch-processed


          -cocoa for dusting the


          -pan(s)





-----------------------------------BATTER-----------------------------------


     2 oz Semisweet chocolate


     1 c  Sifted cake flour


   3/4 c  Unsifted unsweetened


          -Dutch-processed cocoa


   1/4 ts Salt


   1/2 ts Baking powder


   1/4 ts Baking soda


     1 pn Nutmeg


     2 lg Eggs plus


     3 lg Egg whites


     2 tb Vanilla or plain nonfat


          -yogurt


 1 1/4 c  Granulated sugar


   3/4 c  Dark corn syrup


   3/4 c  Unsweetened applesauce


   1/4 c  Canola oil


     1 tb Vanilla extract



----------------------------------TOPPING----------------------------------


     1 tb Unsweetened cocoa, (1 to 2)





 Position a rack in the center of the oven and preheat the oven to 325


 degrees F. Lightly coat two 9-inch round layer pans with cooking spray and


 sift on cocoa; tap out excess cocoa. For a 10 to 12 cup capacity Bundt pan,


 generously coat the depressions of the design with spray, then sift on the


 cocoa.


 


 Melt the chocolate in the top of a small double boiler set over simmering


 water. Set it aside to cool.


 


 In a medium-sized bowl, whisk together the flour, cocoa, salt, baking


 powder, baking soda, and nutmeg; set aside.


 


 In a larger bowl, combine and beat together the eggs plus whites, yogurt,


 sugar, corn syrup, applesauce, oil, and vanilla. Stir or slowly beat in the


 dry ingredients, blending just until smooth. Scrape in the melted chocolate


 and beat well. The batter will bee quite runny.


 


 Pour the batter into the prepared pan, smooth the top, and bake it for 55


 to 60 minutes for a


 


 Bundt cake, 25 to 30 minutes for layers, or 25 to 28 minutes for a sheet


 cake. Bake until the cake is springy to the touch and a cake tester


 inserted in the center comes out clean or with just a few crumbs attached;


 don't overbake or the cake will be dry.


 


 Cool the cake in the pan(s) about 5 minutes on a wire rack, then invert and


 remove the pan(s). Cool completely. If you wish, sift some unsweetened


 cocoa on top just before serving.


 


 Yield: 12 servings


 


 NOTES : (Courtesy of Let Them Eat Cake, by Susan Purdy) Recipe by: Cooking


 LIve Show #CL8821


 


 Posted to MC-Recipe Digest V1 #490 by Angele Freeman 


 on Mar 1, 1997.