By DrGaellon on September 29, 2008
"From "Cook's Country by America's Test Kitchen," episode 101 "Forgotten Cakes." This is their version of the original Blackout Cake, made at the sadly now-closed Ebinger's Bakery in Brooklyn, NY."
Serving Size: 1 (214 g)
Servings Per Recipe: 12
"My cakes came out about 1 inch high. I compared this recipe against the ATK version and they suggest 8 inch pans. My baking powder and soda are fresh, so I'm going to chalk it up to pan size. I tasted the batter and pudding and they taste delicious separately, so I'm excited to put it all together, although I'm kind of an uncoordinated doofus so cutting the cakes in half might be daunting. But if the finished product tastes as good as its separate parts, I don't care how ugly it is!"
"I have made this cake SO many times since it was first published! Today I just made the pudding & am going to serve it with whipped cream & roasted almonds. ALWAYS a hit in our house or any other home I bring it to! Love it!!"
"My husband is a chocolate fiend. Ever since I first baked this recipe, he has requested any time I am going to bake him a cake. It is divine!"
"This is the most delicious cake I've ever made. I have made 4 of them in the last two weeks. When I brought one to work it disappeard quickly and everyone wanted the recipe. Just read and follow the directions you and your loved ones will be happy you made this cake."
"Worst baking disaster I've ever had!"
"This is one of the best chocolate cakes you will ever eat. I DO NOT recommend cutting the fat - it changes the viscosity and texture. Also, make sure you use the unsweetened chocolate - it gives a richer flavor. The first time I made this cake i used semi-sweet Choc and it lacked some of the richness. Thanks DrGaellon for a wonderful choc cake recipe and a KEEPER!"
"I adored this cake (from Ebinger's) as a child. We lived in NJ but all our relatives lived in Brooklyn and would bring this as a gift. I hope get ambitious enough to attempt this one day! Great memories...I even remember the box!"
"I made this for my daughter and grandson's birthdays and it was a real hit. I cut the fat a little by using fat free half & half and 2%milk and the filling turned out fine. I baked the cake in 9"pans and had no problem cutting them in half; the cake was easily handled. The family loved it and I'll make it again."