Index of recipes

Black Midnight Cake
2 c. flour
2 c. sugar
2 tsp. baking soda
1 tsp. baking powder
3/4 c. cocoa
1 tsp. salt
1 c. milk
2 eggs
1 tsp. vanilla
1/2 c. vegetable oil
1 c. brewed black coffee

Mix all ingredients together on medium speed.  Batter will be runny.  Put in 2 8" round greased/floured pans.  Bake for 35 minutes at 350.

Creamy White Icing
*This is the traditional icing made for the Black Midnight cake.

1 c. sugar
1 stick butter (do not use margarine!)
1/4 c. shortening (Crisco)
3-4 tsp. (heaping) flour
1/2 c. milk
1 tsp. vanilla
Pinch of salt

**Tip #1 - We have found that this works best when you chill the mixer bowl in the fridge for at least 15 minutes prior to making.

Add all ingredients to mixer bowl.  Beat on high speed for 10-20 minutes, depending on the power of your mixer.  After you have mixed on high for awhile, if it doesn't appear to be setting up, add a little more flour.

**Tip #2 - Because you need to mix on high, this icing will splatter.  We've found that it works best if you make a "tent" around the mixer bowl with either a clean kitchen towel or a long piece of wax paper that you tape or tuck around the bowl.


2 cups mini marshmallows
1/4 cup butter
2 Tbsp. peanut butter
4 cups Chow Mein noodles
Cadbury mini eggs 

In a saucepan over medium heat, melt together the marshmallows and butter; stirring constantly.  Once melted, add peanut butter (may want to use slightly less than 2 Tbsp); stir until thoroughly melted. Remove from heat and add the chow mein noodles, stirring quickly to coat.

I used my hands to take out balls of the mixture and quickly form into nests, placing them on wax paper that has been lightly sprayed with non-stick spray.  While still warm and gooey, add the Cadbury mini eggs so that they will stick (and stay) well in the nests.  Once cooled, we put them into cupcake liners that we stretched open so the nests would fit.

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