Brooklyn Blackout Cake
1/4 cup vegetable shortening
2 cups sugar
2 teaspoons vanilla extract
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
3 cups water
2 1/2 cups sugar
1 tablespoon corn syrup
1 1/2 cups unsweetened cocoa powder
2/3 cup cornstarch
6 tablespoons unsalted butter, cut into cubes
1/2 teaspoon vanilla extract
Preheat the oven to 375 degrees.
Add the eggs one by one, mixing after each addition.
Then add, alternating, about 1/3 of the cake flour, then about 1/3 of the milk until finished.
Pour into the prepared pans and bake for 30 to 35 minutes or until a tester inserted into the center comes out clean,
Meanwhile, in a small bowl, whisk the remaining 1/2 cup of water and the cornstarch.
To finish the cake, place a cake layer on a cake plate or serving platter (reserving the most even layer for the top) and spread with cooled custard. Top with another layer of cake, then custard, then the final layer of cake. Cover the top and sides of the cake with the remaining custard. Coat the cake with the cake crumbs. Chill until ready to serve, at least 2 hours.