Black Midnight Cake with White Mountain Frosting

I was making supper for the moms in my family and thought, too bad nobody thought about dessert.  Then I thought, hey, wait a minute, I’m the one that’s cooking tonight!

A few minutes later I had found the recipe for Betty Crocker’s Black Midnight cake with White Mountain frosting. It looked like a great combination, rich, flavorful chocolate with home-made marsh-mellow frosting!

Here’s my interpretation of this classic dessert:

Black Midnight Cake with White Mountain Frosting

Cake Ingredients:

  • 2/3 cup shortening
  • 1 2/3 cups white sugar
  • 3 eggs
  • 2 1/4 cups sifted flour
  • 2/3 cup cocoa
  • 1/4 teaspoon baking powder
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon salt
  • 1 1/3 cups water
  • 1 teaspoon vanilla

Frosting Ingredients

  • 1/2 cup white sugar
  • 1/4 cup white corn syrup
  • 2 Tablespoons water
  • 2 egg whites
  • 1 tsp vanilla

Cake Preparation

  • Preheat oven to 350.
  • Beat the shortening & sugar together at medium speed for 4 minutes
  • Combine the dry ingredients
  • Lightly beat the eggs & vanilla
  • Combine the dry ingredients, egg mixture & water with sugar/shortening and mix for 2 minutes
  • Grease & flour a 13×9 cake pan.
  • Bake at 350 degrees for 40 minutes.

Frosting Preparation

  • Beat egg whites until stiff.
  • Mix sugar, syrup and water together in a saucepan.  Boil over medium high heat until temperature reaches 242 degrees F. Do not leave unattended; it will burn easily.
  • With beater running, pour syrup into the eggs in a very thin stream.  Don’t rush; beat it steadily to stiff, glossy peaks.   Add vanilla.

Frost cake when cool.