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Devil's Food Cake
Description:
Yummy 2-layer chocolate cake. The frosting goes very well with just about
any chocolate cake. I usually have to make a double batch of the frosting.
Yield:
12 to 18 servings.
|
Cake
| Qty |
Unit |
Ingredient |
| 1/2 |
c. |
Shortening |
| 1 3/4 |
c. |
Sugar |
| 2 |
|
Eggs |
| 1/2 |
c. |
Cocoa Powder |
| 2 1/4 |
c. |
Flour |
| 1/4 |
tsp. |
Kosher Salt |
| 1/2 |
c. |
Sour milk |
| 1 1/4 |
tsp. |
Baking soda |
| 1 |
c. |
Boiling water |
| 1 |
tsp. |
Vanilla |
Directions:
- Cream shortening and add sugar gradually
- Beat until fluffy
- Add eggs and continue to beat
- Add vanilla
- Sift flour
- Measure and sift again with cocoa
- Add cocoa and flour mix alternately with milk
- Add soda to boiling water
- When soda is dissolved, add all at once to cake mixture
- Stir only enough to blend ingredients, makes a very thin batter
- Pour immediately into 2 greased 9-inch layer pans, or a 9x13 pan
- Bake at 350 F. for 25 to 30 minutes
- Let cool before frosting
Frosting
| Qty |
Unit |
Ingredient |
| 3 |
Tbsp. |
Cocoa Powder |
| 1 1/2 |
c. |
Powdered sugar |
| 3 |
Tbsp. |
Butter |
| 1/2 |
tsp. |
Vanilla |
| 3 |
Tbsp. |
Coffee (Hot) |
Directions:
- Mix until smooth
- Spread over cake
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Copyright 2005-2009, Kevin Worcester
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