Midnight Cake With Vanilla Frosting
A rich, moist chocolate cake with a smooth vanilla frosting, perfect for celebrations or indulgent desserts, appealing to chocolate lovers and those craving a classic treat.
Ingredients
Instructions
- Blend together Crisco and sugar until fluffy.
- Blend in eggs.
- In a saucepan, heat water and then slowly add cocoa, stirring until smooth.
- Sift together flour, salt, baking soda, and baking powder.
- Add to the Crisco/sugar mixture, alternating with the cocoa mixture.
- Blend in vanilla and mix well.
- Pour batter into an 8 x 8-inch greased and wax paper-lined pan.
- Bake at 350°F for 50 to 60 minutes.
- Let cool before frosting.
Tips & Substitutions
For a richer flavor, consider using unsweetened dark cocoa powder instead of regular cocoa. You can also substitute half of the Crisco with unsalted butter for a more traditional taste. Ensure the eggs are at room temperature for better mixing. If you don't have an 8 x 8-inch pan, a 9-inch round cake pan works well, but adjust baking time accordingly. This cake pairs beautifully with Strawberry Fluff Pie for dessert.
Serving Suggestions
Serve Midnight Cake with a generous layer of vanilla frosting for a classic treat. It goes well with a scoop of vanilla ice cream or a dollop of whipped cream. Pair it with a cup of coffee or tea for a delightful afternoon snack. Consider serving it alongside Old Fashioned Blackberry Cake for a sweet dessert spread at gatherings.
Storage & Reheating
Store leftover Midnight Cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, warm slices in the microwave for about 10-15 seconds, just until slightly warm, so that the frosting remains intact.
Nutrition & Diet Analysis (per serving)
Each serving of Midnight Cake With Vanilla Frosting contains roughly 150 calories, with 1g protein, 19g carbohydrates, and 1g fat. It is a good source of calcium (12% of the Daily Value). Note that it is relatively high in sodium, at 1016mg per serving (44% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of fat instead of Crisco?
Yes, you can substitute Crisco with equal parts unsalted butter or coconut oil for a different flavor profile. Keep in mind that using butter will give the cake a richer taste, while coconut oil adds a subtle tropical note. Just ensure that the fat is softened before blending with sugar.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. If it comes out with wet batter, continue baking for an additional 5-10 minutes, checking periodically to avoid overbaking.
Can I freeze the Midnight Cake?
Yes, you can freeze the cake! Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. Thaw it in the refrigerator overnight before serving, and re-frost if necessary for the best results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).