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Source: America's Favorite Food Associations

Ultra Moist Chocolate Cake
A dark, rich, moist but light-textured chocolate cake with heaps of satiny chocolate fudge frosting. Best flavor and texture the first day. Onion flavor starts to come through as cake stands for 2 or 3 day.
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Serves: 10 to 12
Prep Time: 20 minutes
Cook Time: 40 minutes
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6 ounces unsweetened chocolate
1 medium yellow onion, (6 or 7 ounces), finely diced (1 cup)
1 cup Crisco® Vegetable Oil, divided
2 cups sugar
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk, soured with 1 Tablespoon vanilla
Fudge icing




Melt chocolate in saucepan, stirring over low heat, or in microwave oven. Sauté onion in 2 tablespoons oil in skillet until very soft and buttery-sweet. Using electric mixer 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 sautéed onions. Mix flour with baking soda and salt; stir into batter alternately with milk. Divide batter evenly into two well-greased and floured 8-inch round layer cake pans. Bake at 350 degrees for 40 minutes or until a pick inserted into center comes out dry. Cool 15 minutes then invert onto wire racks to cool. Frost and fill with fudge icing.


FUDGE BUTTERCREAM ICING
8 ounces unsweetened chocolate
5 cups powdered sugar
½ cup hot water
½ cup butter

Melt 8 ounces unsweetened chocolate with ½ cup (1 stick) butter in saucepan, stirring often over very low heat. Mix in ½ cup hot water then turn into mixing bowl. Beat in about 5 cups powdered sugar, a portion at a time. (It may take a little less or more to make a good consistency.) Spread icing on cake while still warm. Makes about 3 ½ cups.








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