Recipe - Midnight Chocolate Cake

Butterflavor nostick
cooking spray
Unsweetened Dutchprocessed
cocoa for dusting the
pan(s)

BATTER
2 ounce Semisweet chocolate
1 cup Sifted cake flour
Three fourths cup Unsifted unsweetened
Dutchprocessed cocoa
One fourth teaspoon Salt
One half teaspoon Baking powder
One fourth teaspoon Baking soda
1 pn Nutmeg
2 lg Eggs plus
3 lg Egg whites
2 tablespoon Vanilla or plain nonfat
yogurt
1 One fourth cup Granulated sugar
Three fourths cup Dark corn syrup
Three fourths cup Unsweetened applesauce
One fourth cup Canola oil
1 tablespoon Vanilla extract

TOPPING
1 tablespoon 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 9inch 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 mediumsized 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 MCRecipe Digest V1 #490 by Angele Freeman jfreeman@netusa1.net
on Mar 1, 1997.