This is the second dessert I made for the family. Everyone seems to like a different type of cake so I set out to please everyone and came up with this. It’s a decadent dessert and no where near as healthy as my latest attempts at dessert but now and then, you just need to blow all that healthy eating out of the water, am I right? It isn’t for everyday so that’s okay. Plus, I did substitute eggs for egg whites, that’s something, right?
It’s a layer cake, one white and one chocolate. It’s also a cake of something old and something new. The white cake is the recipe from a previous post, so nothing new there. The bottom layer is a cake recipe from one of the period cookbooks we use on the farm at Greenfield Village called Midnight Cake. I can’t remember if it is from the Buckeye or Mrs. Owen’s, but both are free on Google Playbooks, and I recommend adding them to your library. It’s a dense, rich farm cake, so beware of that and I usually use it as a ‘brownie’ when at home (since I get the dense/heavy complaint when I mention it’s a cake). I’d post the recipe but I worry about copyright, so I’m just going to point you in the direction of those two books and if you MUST have it, let me know and I’ll try to privately message you about it. It is, basically at its heart, a chocolate cake.
Now the center, I used my pudding/cool whip mix and made it up in the sugar free white chocolate style to use in the center of both of these cakes. Next time I might use it for the whole of the cake as well since I’m liking it better than buttercream these days…which is what the rest of the cake is frosted in. Good news is that a whole recipe of buttercream frosting is more than enough to cover a two layer, round cake.
It’s definitely a cake you only need a small slice of but it does hit everyone’s sweet spot.