Brooklyn Black Out Cake Recipe

Directions:

1. Preheat oven to 375
2. Cream butter, shortening and sugar until light and fluffy
3. Add eggs one at a time beating well after each
4. Add cocoa powder,baking powder,baking soda, and salt
5. Add about half the flour and beat til smooth
6. Add half the milk and beat
7. Add remaining flour and beat
8. Add milk and beat till smooth and fluffy
9. Pour batter into two round cake pans
10. Bake at 375 for 35 minutes or until center is dry and springs back to touch
11. Remove from oven and cool on racks for 15 minutes.
12. Run knife around edge and turn out on rack
13. With serated knife cut through center of each cake so you have four layers.
14. Cool completely on wrack.
15. You can prepare the custard while the cake is baking
16. To prepare custard in large saucepan, combine 2 1/3 cps water, sugar, corn syrup and cocoa powder.
17. Bring to a boil, whisking occasionally
18. Dissolve cornstarch in 1/2 cp water
19. Whisk into cocoa mixture
20. Return mixture to a boil whisking constantly for 3 to 4 minutes or until very thick
21. Remove from heat and stir in vanilla and butter
22. Pour into bowl and cover with plastic wrap to prevent skin from forming.
23. Chill for 45 minutes
24. Place one cake layer on plate spread with cooled custard top with second layer and spred with custard, top with third and nicest looking layer.
25. Frost top and sides with remaining custard
26. Take remaining layer and crumble in food processor til fine crumbs. Pat on sides and top of cake.
27. This cake is best served the day it is made.