1 1/2 c Sifted cake flour 1 1/4 ts Baking soda 1/2 c Dutch-process cocoa 2 lg Eggs 1 1/4 c Sugar 2/3 c Oil 1 c Buttermilk 1 ts Vanilla 1/2 c Raspberry jam
FROSTING:
1 c Heavy cream 1/4 c Dutch-process cocoa 1/4 c Powdered sugar Line bottoms of 2 8-inch square cake pans with wax paper. In a large bowl thoroughly stir together flour, baking soda and cocoa. In another bowl, beat eggs until foamy; gradually beat in sugar; beat until thick and ivory color. to flour mixture add oil, buttermilk and vanilla; beat until smooth. Blend in egg mixture ~ batter will be thin. Turn into prepared pans. Bake in a preheated 350 degree oven until a cake tester inserted in center comes out clean - 35 to 40 minutes. With a small metal spatula, loosen edges; turn out on wire racks; cool completely. Put layers together with 1/2 cup raspberry jam. Beat together until thick, heavy cream, cocoa and powdered sugar. Frost top and sides of cake. -----
How To make Midnight Cake's Videos
Midnight cake
drew eats choc cake
aglio e olio my favorite midnight pasta
this is from Marcella hazans cookbook the essentials of classic Italian cooking I got it as a gift from my uncle about 20 years ago and this dish is always by go to because its so simple quick and delicious ps i did call them noodles once but I do know better and am just bad with words.
Ingredients.
1 pound pasta Salt 1/3c extra virgin olive oil 2 tsp garlic Chili pepper to taste 2 tablespoons parsley
Quickbites 2021 | Beryl's Midnight Cake
For this Holiday's #Quickbites2021 we give you a very special treat, the Beryl's Midnight Cake using our Beryl's Chocolate Compound, Cocoa Powder and Chocolate Blend, paired up with Swiss Valley Cream Cheese, Bravo Condensed and Evaporated Milk! ????????????????????????
Recreate this delicious dessert perfect for the holidays! ????
Visit globalpacific.store or any retail store near you to purchase Beryl's, Bravo and Swiss Valley's products ????????????????