Black Midnight Cake: A creative chocolate retro recipe for a spooky Halloween party (1941)

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Black Midnight Cake recipe for a spooky Halloween party (1941)

Have a spooky Halloween party… and serve this Black Midnight Cake!

It’s bewitching … this black “Midnight Cake” … just the thing for your gay Halloween festivities. Strikingly dark and chocolaty — deliciously moist, tender and light — the recipe will be welcomed by thousands of women who are eager to learn how to make a perfect black Devil’s Food. It’s inexpensive, too. And you can mix it up in a jiffy. Snowy white icing makes a dazzling contrast.

Black Midnight Cake recipe for a spooky Halloween party (1941)

Black Midnight Cake recipe

The cake will be a dark, dark chocolate cake that really looks black against a snowy white icing. All in all the perfect finale for even the most special occasion.


Shortening (1/2 cup)
Sugar (1-1/4 cups)
Eggs (2)
Hot Water (1 cup)
Cocoa (1/2 cup)
Sifted Gold Medal “Kitchen-tested” flour (1-1/2 cups)
Salt (1/2 tsp.)
Soda (1 tsp.)
Baking Powder (1 tsp.)
Vanilla (1 tsp.)

Double-boiler icing ingredients

Egg White (1)
Sugar (3/4 cup)
Cream of Tartar (1/8 tsp.)
Water (3 tbsp.)
Vanilla (or other flavoring) (1/2 tsp.)


Cream shortening, add sugar gradually, and cream until fluffy. Blend in well-beaten eggs. Slowly add hot water to cocoa and mix until smooth. Stir to dissolve completely.

Sift flour, salt, soda, and baking powder together, and add to creamed mixture alternately with hot water and cocoa mixture. Blend in vanilla.

Pour into an 8-inch square pan (2-1/2 inches deep) which has been greased and lined with paper. Bake 50 to 55 minutes in a moderate oven (350 F).

When cool, spread Double-Boiler Icing (see below) over top and sides.

A gooey, chocolatey fudge batter pudding recipe from 1950 – because ‘Men like puddings’

Icing directions for the Black Midnight Cake

Combine in top of a double boiler the egg white, sugar, cream of tartar, and water, and beat together just enough to completely blend ingredients. Place over rapidly boiling water, and beat with rotary beater until mixture is white and very light. (Icing is done when it barely holds its shape and is not runny as the beater is pulled out.) This takes 5 to 7 minutes depending on the size of boiler and vigor of beating. Remove from over hot water, and do not beat any more. Fold in the flavoring.

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This makes a generous amount of icing for an 8-inch square cake.

Note: If icing becomes “grainy,” add a few drops of lemon juice to make it satiny smooth again.

Fluffy marshmallow variation

Add 3 marshmallows, cut in quarters, to the icing immediately after removing it from heat. Stir until marshmallows are melted and icing is fluffy.

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