Black Velvet Cake Recipe

Ingredients

1 1/4 cups packed dark brown sugar

1/4 cup white sugar

1 (18 ounce) can vanilla pudding mix

1 cup butter, melted

1 (8 ounce) can mandarin oranges

1 1/2 cups crumbled dark chocolate, crushed

1 (8 ounce) package custard-style cereal

1 (2 ounce) package instant chocolate pudding mix

2 cups confectioners' sugar

1 (16 ounce) can cherry-flavored carbonated beverage

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 8x8 inch pan.

In a large bowl, mix the dark brown sugar, white sugar, the pudding mix, butter, mandarin oranges and crushed dark chocolate. Stiring constantly, beat until mixture forms a smooth dough.

Fold 1/2 cup of the chilled custard into the bottom of each pan. Spread the crust evenly over the lemon filling. Seal edges of cake with a damp kitchen towel. Fold the cake over the edges, and refrigerate until firm. Brush top with vegetable oil and sprinkle with remaining brown sugar.

Bake in the preheated 350 degrees F (175 degrees C) oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Fill and frost the outside of the cake with fruit mixture.

Comments

catswmam writes:

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I thought these were pretty good but I gave them more heat by pulsing them with a balloon approach. The dough directions say to put it in the fridge to rise but I didn't follow that. They just got very sticky and I had to make several changes. First, I threw them in the fridge for 1 hour as I pathetically tried to reach them. Second, I usually use my food processor to make quick mixes but I didn't use it. Third, I added massaging spice to help push the ingredients together. Fourth, I used butter instead of shortening and fifth, I used good olive oil. Sixth, I used the food processor to blend the ingredients in if I didn't have room for two integrated sugars. Seventh, I used the highest frequ

Black Velvet Cake Recipe

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