Devils Food Cake

By -




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.

Comments

Post a Comment

Popular posts from this blog

Creamy Pork Chops and Potatoes

By -
Image
The other day I needed a dinner that I could make ahead and leave in the oven.  I combined a couple of recipes to come up with this.  It was a hit with our entire family. I like to buy full boneless pork loins at Sam's Club and then cut them into chops or leave the size we need for a roast.  The price is usually cheapest that way and I'm all about cutting our food budget.  I keep everything in this recipe on hand (aside from the French's Fried Onions) so it is something I could throw together  spur of the moment. Creamy Pork Chops and Potatoes 6-8 pork loin chops (boneless or bone-in) 6 LARGE  russet potatoes , peeled and sliced 2 10 oz. cans condensed cream of mushroom soup 1 12 oz. can evaporated milk 3/4 C. water 3 T. onion soup base (1 package of Lipton onion soup is a little over 2 T. so just use that if you'd rather not have a package open.  I buy mine in bulk so it's easier for measuring) 1/4 tsp. pepper 1/4 tsp. salt French's fr...
Read more

Brown Rice, Broccoli and Chicken Bake

By -
Image
My family doesn't generally love brown rice.  They really enjoyed it in this dish though.  I started out to do a skillet dinner, but I took a little time to put it all in a pan and melt the cheese in the oven.  Next time I'm going to try just mixing it in and letting it melt in the skillet rather than sprinkling it on top. This was a tasty dinner and full of healthy ingredients.   My family requested it again! Brown Rice and Broccoli with Chicken 1 1/2 C. brown rice 3 1/4 C.chicken broth or water with 3 tsp. chicken boullion  Place in medium pan, bring to a boil and cook for 40 minutes.  Remove from heat. While the rice is cooking, saute the following in 1 T. of olive oil: 2 chicken breast, diced 1 C. onion, diced 1 C. mushrooms, sliced 2 C. broccoli florets (fresh or frozen is fine) When the rice is done, place it on the bottom of a greased 9x13 pan .  Spread chicken and vegetables over rice.  Drizzle a couple of tablespoon...
Read more

Molasses Oatmeal Bread

By -
Image
Molasses Oatmeal Bread is a hearty (and heart healthy!) bread that is easy and delicious!  We love it toasted and spread with homemade jam.  So good!  Molasses adds a rich flavor and beautiful color. Molasses Oatmeal Bread 2 T. instant dry yeast (my favorite brand is SAF) 1/2 C. warm water Dissolve yeast in water and set aside In large bowl (or mixer bowl if you have one that will do bread), put: 2 C. quick rolled oats 2 T. oil 2 C. boiling water Stir and let sit about 10 minutes or until lukewarm.   Stir dissolved yeast, 1/2 C. molasses, and 4 tsp. salt into the oatmeal mixture.   Add about 3 cups of flour and mix well.  Stir in 2-3 cups more flour until you have a firm dough that you can knead.  Knead 5 minutes by hand or with mixer.  Place in a greased bowl, being sure to grease the top as well.   Cover and let rise until double.  About 45 minutes to an hour depending on how warm your room is. Punch down...
Read more