Recipe by Sandi (From CA)
I don't eat cake, so I can't do it. Despite the "Secret" ingredient, I'm told this is great! I remain skeptical (skeptical hell, I'm SCARED!) and beg one of you to dare. Recipe courtesy of the National Onion Association.
Top Review by Vyxie's Kitchen
I tried this when Food.com posted the recipe on Facebook. I took it as a challenge, I love to try strange things. The concept really wasn't that bizarre sounding to me. I have had chocolate cakes with tomato sauce before, so why not. Onions get sweet when caramelized...so I went for it. Over all the cake was fine. My 2 yo ate it without complaint. My husband said that it was good, and when I told him what was in it he said that he couldn't really tell. If you didn't know it was there, you wouldn't know it was there. Knowing it was there though, you got a hint of something that made you go "Hmmm...what is that I taste?" but it isn't oniony. That being said though, the cake was pretty dry and crumbly, and the fudge icing didn't work out that well, but being the first time that I have made fudge icing, or any icing by the same process, I may have done it wrong.
FOR THE CAKE
- 6 ounces unsweetened chocolate
- 1 cup finely diced yellow onion
- 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 THE 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.
- 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.