INGREDIENTS:6 oz. unsweetened chocolate
1 cup yellow onion, finely diced
1 cup vegetable oil
2 cups sugar
2 eggs
1 tsp. vanilla
2 cups all-purpose flour
1 tsp. baking soda
½ tsp. salt
1 cup milk, soured with 1 Tbsp. vinegar
as needed, fudge icing (recipe follows) DIRECTIONS:Melt chocolate in saucepan, stirring over low heat, or in microwave oven. Caramelize onion by sautéeing over medium low heat for 8-10 minutes in 2 Tbsp. oil in skillet until very soft and buttery-sweet. Using electric mixer (or whisk) in large bowl, beat remaining oil with sugar, eggs and vanilla until thoroughly mixed and fluffy, about 2 or 3 minutes. Beat in warm melted chocolate and caramelized onions. Mix flour with baking soda and salt; stir into batter alternately with milk. Divide batter evenly into 2 well-greased and floured 8-inch round layer cake pans. Bake at 350°F for 25-35 minutes or until a pick inserted into center comes out dry. Cool 15 minutes then invert onto wire racks to thoroughly cool. Just before frosting cake, make the Easy Fudge Icing and spread on cake.
For Easy Fudge Icing: Melt 8 oz. unsweetened chocolate with ½ cup butter in saucepan, stirring often over very low heat. Mix in ½ cup hot water then turn into mixing bowl. Beat in about 5 cups powdered sugar, a portion at a time. (It may take a little less or more to make a good consistency.) Quickly fill and frost cake while icing is still warm. If some icing gets too cool to spread easily, place it in microwave-safe bowl and microwave just until softened and lustrous.
This cake boasts the best flavor and texture the first day; the onion flavor comes through as it stands for 2 to 3 days. SERVINGS:1 cake; 3 ½ cups icing From: PHOTO CREDIT:Photo Credit: Photo Credit: NATIONAL ONION ASSOCIATION
