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Friday, September 2, 2011

Devils Food Cake





Oh my!  This is one of my favorite cakes!   When we first were married, Dave's Mom gave me a bunch of old Idaho Farmer-Stockman magazines.  I'd guess they were from the 70's.  This recipe was featured in one of those.  I love homemade cakes so much better than cake mixes - they're just bit more dense and have so much more flavor. (in my opinion, which is what counts when I'm eating it!  lol )  I've used this recipe many times for birthdays and special occasions.  

Yes, this does take a bit more work that baking a cake with the help of Betty Crocker, but there are occasions that really are worth it!


Devil's Food Cake

3 1-ounce squares unsweetened chocolate
3/4 C. boiling water
3/4 C. margarine or butter
1 3/4 C. packed brown sugar
3 eggs, beaten
1 tsp. vanilla
2 C. sifted flour
1 1/2 tsp. baking soda
3/4 tsp. salt
3/4 C. buttermilk

Pour boiling water over chocolate; stir until melted and smooth.  Cool slightly.  Cream margarine and sugar until light and fluffy.  Add eggs, vanilla and chocolate mixture; stir to blend.  Sift dry ingredients; add alternately with buttermilk to creamed mixture.  Beat well after each addition.  Pour batter into 2 prepared 9-inch pans.  Bake at 350 degrees for 25-30 minutes or until cake tests done with a toothpick.   Cool.  

Lay one layer of the cake top side down on a cake plate or other plate that's larger than the 9 inch layer.  Spread that layer generously with chocolate frosting.  Place second layer, top side UP, on top of the bottom layer.  Frost sides and top of entire cake with a soft, fluffy frosting.   Best served with some nice vanilla ice cream!

Easy Chocolate Frosting:  melt 3 1-ounce squares unsweetened chocolate and 3 T. butter over low heat.  Blend 3 1/2 C. powdered sugar, dash of salt, 7 T. milk and 1 tsp. vanilla.  Add hot, chocolate mixture, beating until of spreading consistency.

Joy's Notes:  This time, the icing I used is found with the cupcakes HERE.   This is a nice, moist, cake.  It can also be baked in a 9x13 pan adjusting the baking time to 30-35 minutes.

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