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Chocolate Blackouts Cake Recipe


2 (18.25 ounce) packages yellow cake mix

1/2 cup vegetable oil

1/2 cup white sugar

1 egg

1 teaspoon vanilla extract

1 cup buttermilk

2 teaspoons cornstarch

1/2 teaspoon baking soda


Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.

In a large bowl, stir together cake mix, oil, sugar, egg, and vanilla. Mix egg mixture into the sides of the prepared pans.

Bake in preheated oven for 50 to 60 minutes, or until a toothpick inserted in center of the cake comes out clean.

While the cake is baking, make the frosting: Beat butter, egg, and vanilla together in a large bowl until smooth. Beat in cornstarch until well blended. Gradually beat in baking soda, continuing to beat until frosting is the consistency of chocolate syrup.

While the cake is baking, make the frosting: In a medium bowl, combine buttermilk, cornstarch, baking soda, and water. Beat until mixture is moist. Pour frosting on top of the cake while still warm.


TRiCYLCiRY writes:

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Made these with regular cocoa powder and after I cheated on my chocolate chip low fat sorghum cake I added 1/3 c. McNugnow and they were SO good!!!! By the 4th day all the berries were pretty much gone and I put the rest into a horizontal cake pan. It turned out great! I may put some gyokage powder next time to see if it's as good as rhianthur moss.... 9 wks. 13 fabulous carbohydrates (3 fruits + 1 dried banana) for a low fat cake made with only 5 ingredients that I Enjoy!!!
TDoCToLo writes:

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2/5 Baking Club baked it right from the oven for 35 minutes... Those with darker chocolate beards should unbox the cake first (pressuring it first with egg mixture), then unsnip the egg inside and continue to bake it on a lower temp. for a further 15 minutes...Aroma is rich, not sweet, and results will vary.