Recipe Share for April
Madge's Midnight Cake- Emily Holody
3 c. flour 2/3 c. vegetable oil
2 c. sugar 2 T. vinegar
6 T. cocoa 2 T. vanilla
2 t. baking soda 2 c. water
1 t. salt
Sift all dry ingredients together in a mixing bowl. Add oil, vinegar, and vanilla. Pour water over all and beat. The batter will be runny.
Bake in 9 X 13 pan at 350 degrees for 35 minutes or till cake tests done in the center. Cool and frost with Old Smoothie Frosting.
Old Smoothie Frosting
Combine 1 c. sugar and 1/2 c. flour in a saucepan. Add 2 squares shaved chocolate (or 3 T. cocoa and 1 T. butter), 1 1/2 c. milk and 1 T. light corn syrup.
Cook over low heat stirring constantly till thick and smooth. Boil for one minute. Remove from heat. Add 2 T. butter, 1/2 t. salt, 1 t. vanilla.
Cool to lukewarm, stirring occasionally.
This has been a Burgy family favorite for birthdays over the last 70 years. My Madge (my great-grandmother) found this recipe at the school cafeteria she worked at and then added the Old Smoothie frosting. We sometimes substitute powdered sugar for the frosting on top of the cake, making the cake good for vegans and people with egg allergies as there is no butter or eggs in this recipe. I hope you enjoy this special treat with family.
A Peninsula, Ohio, native, Emily Holody is a stay-at-home mother and freelance writer with a degree in Sociology from Kent State University. She has a background in mental health and social work, loves yoga, all things outdoors, and lives in Euclid with her childhood sweetheart and their family.