Caramelized Secret Chocolate Cake
Yield: 12 Servings
6 oz. Unsweetened chocolate
1 Cup Finely diced yellow onion
1 Cup Vegetable oil, divided
2 Cups Sugar
2 Eggs
1 tsp. Vanilla
2 Cups All-purpose flour
1 tsp. Baking soda
1/2 tsp. Salt
1 Cup Milk, soured with 1 tablespoon vinegar
Easy Fudge Icing (recipe follows)
Method
Melt chocolate in saucepan, stirring over low heat, or in microwave oven.
Caramelize onion by sautéing over medium low heat for 8-10 minutes in 2
tablespoons oil in skillet until soft.
In large bowl, beat remaining oil with sugar, eggs and vanilla until
thoroughly mixed and fluffy, about 2 or 3 minutes. Beat in warm melted
chocolate and caramelized onions.
Mix flour with baking soda and salt; stir into batter alternately with milk.
Divide batter evenly into 2 well-greased and floured 8-inch round layer cake
pans.
Bake at 350 degrees for 25-35 minutes or until a pick inserted into center
comes out dry. Cool 15 minutes then invert onto wire racks to thoroughly
cool. Spread on icing.
Easy Fudge Icing: Melt 8 ounces unsweetened chocolate with 1/2 cup butter in
saucepan, stirring often over very low heat. Mix in 1/2 cup hot water then
turn into mixing bowl.
Beat in about 5 cups powdered sugar, a portion at a time. (Adjust as needed
to make a good consistency.) Quickly fill and frost cake while icing is
still warm. If some icing gets too cool to spread easily, place it in
microwave safe bowl and microwave shortly just until softened and lustrous.
Makes about 3-1/2 cups.
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