Black Out Cake from the Fifties

Black Out Cake from the Fifties


"Moist and delicious cake from the 1950's. Chocolaty cake filled with pudding, frosted , and covered with cake crumbs."


1 h 10 m servings 617 cals
Serving size has been adjusted!

Original recipe yields 14 servings



  • Calories:
  • 617 kcal
  • 31%
  • Fat:
  • 28.2 g
  • 43%
  • Carbs:
  • 89.6g
  • 29%
  • Protein:
  • 8.3 g
  • 17%
  • Cholesterol:
  • 121 mg
  • 40%
  • Sodium:
  • 294 mg
  • 12%

Based on a 2,000 calorie diet

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch pans. Sift together the flour, baking powder, baking soda and 1/2 teaspoon salt. Set aside. In a separate small bowl, gradually stir 1 cup milk into 1/3 cup of cocoa, then whisk until the mixture is smooth.
  2. In a large bowl, cream together 1/2 cup butter, 1/4 cup shortening and 2 cups sugar until light and fluffy. Add 3 eggs one at a time, beating well with each addition, then stir in 1 teaspoon vanilla. Add the flour mixture alternately with the milk mixture; beat well. Spread the batter evenly into the prepared pans.
  3. Bake in the preheated oven for 35 to 40 minutes, or until the layers shrink from the sides of the pans and the tops spring back when gently pressed with a fingertip. The cake is dense and moist, so be careful not to over-bake it. Cool the layers in the pans for 10 minutes, then carefully invert them onto the racks and cool completely.
  4. To make the filling: In a small bowl, whisk together 2/3 cup sugar, 2 tablespoons cornstarch and 1/4 teaspoon salt. In a saucepan over medium heat, combine 1 1/2 cups milk with sugar mixture. Add 3 squares chopped chocolate, and bring the mixture to a boil, stirring constantly. Boil until the mixture is thick and bubbly, about 3 minutes. Remove from the heat, and stir in 1 teaspoon vanilla. Pour into a bowl and cover with plastic wrap directly on the surface, to keep the pudding from forming a skin. Refrigerate until cool.
  5. To make the frosting: In a medium bowl, beat 1/2 cup butter, 1 1/2 teaspoons vanilla and 3 eggs until light and fluffy. Add the confectioners' sugar two tablespoons at a time, beating well after each addition. Beat in the melted chocolate until well blended. Refrigerate for 15 minutes while you fill the cake.
  6. To assemble the cake: Using a long serrated knife, slice each layer in half horizontally, making 4 layers. Spread the filling between 3 of the layers of cake. Frost cake with the frosting, then crumble the remaining cake layer. Stick crumbs to the entire frosted surface of the cake. Sprinkle any leftover crumbs over the top of the cake. Store in a cool place, and serve within 24 hours.
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  1. 16 Ratings


I bake a lot and have never before given a recipe a bad review when everyone else gave great reviews. However, I can't believe I am reading the same recipe as the other reviewers. First, the co...

Cake was excellent! For some reason though the recipe provider aaded a few very un-necessary extra steps. It is totally unnecessary to use a separate bowl to mix just the milk and cocoa powder. ...

This was a HUGE hit at a birthday party recently. My husband's girlfriend wanted a rich, crumb covered, chocolate cake & this more than fit the bill. I would be happy to make this for any spec...

This is an excellent choice for any chocolate lover. I actually used a smaller spring form pan and made two small two layer cakes. It is a very rich, moist cake. While it seems like a complic...

This a prettyngood cake. Definately for the chocolate lover, however it is the icing and filling that gives it the flavor the actual cake is very light on chocolatyness. Also, my cake did not tu...

Instead of baking 2 cakes I baked 3 small ones and cut the baking time...The only trouble I had was the frosting was a little runny...Guess I needed to cut the liquids too. However it was the be...

I didn't feel comfortable using the raw egg frosting, so I made double the pudding and used it to frost the cake as well. The crumbs stuck well and it was absolutely delicious!! I think it tas...

I made this cake at home because I'm a Chocolate lover... I'm not a cook so I accidentally used regular granulated sugar for the frosting, and it was great, a little crunchy but my family, frien...

This recipe was a lot of work and created a big mess in my kitchen. Plus, I think I did everything correctly and the cake turned out very dry and not that good.