Recipe by Steve P.
A rather unusual cake as the secret is it's moistness comes from onions! Vadalias are best, but any yellow onion will do. The cake will not have any onion taste at all when finished baking. Very moist and delicious.
Top Review by Christineyy!
I can't give stars because I only made the icing because I had exactly 1 oz of chocolate and 1 tbsp butter left so I needed a recipe that would work with those. I cut it down by 8 so I used 1 oz chocolate, 1 tbsp butter, 1 tbsp hot water, and 1/2 cup powdered sugar. I then added 1 tbsp milk for a thinner consistency. The taste was outstanding and it worked well on my homemade brownies, it also set nicely. I will use this often! Thanks, 1Steve.
- 6 ounces unsweetened chocolate
- 1 cup yellow onion, finely diced
- 1 cup 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 cup milk, soured with
- 1 tablespoon vinegar
For Easy Fudge Icing
- 8 ounces unsweetened chocolate
- 1⁄2 cup butter
- 1⁄2 cup hot water
- 5 cups powdered sugar
Directions See How It's Made
- 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 or use chocolate pudding on first layer.
- Top with second layer and frost top and sides with the remaining 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 microsafe bowl and microwave shortly just until softened and lustrous.
- Makes about 3-1/2 cups.