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

Note: This article may feature affiliate links to Amazon or other companies, and purchases made via these links may earn us a small commission at no additional cost to you. Find out more here.

Black Midnight Cake vintage recipe

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

From 1941: 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)

Vintage recipe for a spooky vintage Black Midnight cake

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.

Black Midnight Cake vintage recipe

Black Midnight cake

Yield: 12
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

Ingredients

  • 1/2 cup shortening
  • 1-1/4 cups sugar
  • 2 eggs
  • 1 cup hot water
  • 1/2 cup cocoa
  • 1-1/2 cups sifted Gold Medal "Kitchen-tested" flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla
  • 1 egg white
  • 3/4 cup sugar
  • 1/8 teaspoon cream of tartar
  • 3 tablespoons water
  • 1/2 teaspoon vanilla (or other flavoring)

Instructions

  1. Cream shortening, add sugar gradually, and cream until fluffy.
  2. Blend in well-beaten eggs.
  3. Slowly add hot water to cocoa and mix until smooth. Stir to dissolve completely.
  4. Sift flour, salt, soda, and baking powder together, and add to creamed mixture alternately with hot water and cocoa mixture.
  5. Blend in vanilla.
  6. Pour into an 8-inch square pan (2-1/2 inches deep) which has been greased and lined with paper.
  7. Bake 50 to 55 minutes in a moderate oven (350 F).
  8. Now for the frosting: 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.
  9. 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.)
  10. This takes 5 to 7 minutes depending on the size of boiler and vigor of beating.
  11. Remove from over hot water, and do not beat any more.
  12. Fold in the flavoring.
  13. Spread on the cake.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 488Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 36mgSodium: 340mgCarbohydrates: 97gFiber: 1gSugar: 79gProtein: 4g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

YOU MIGHT ALSO LIKE: Choc-o-Lantern cake recipe (1948)

If you liked this post, please share it! You can also get our free newsletter, follow us on Facebook & Pinterest, plus see exclusive retro-inspired products in our shop. Thanks for visiting!

More stories you might like

Check out our books!

One Response

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Because the fun never ends:

Join the fun

Don’t miss out on the latest and greatest vintage stuff!

Sign up for our free weekly newsletter here.