Devils Food CakeFrom borinda 6 years ago
- 3 ounces unsweetened chocolate (use the good stuff, you're worth it) shopping list
- 2 1/2 cups sifted cake flour shopping list
- 2 tsp. baking soda shopping list
- 1/2 tsp salt shopping list
- 1/4 pound sweet butter shopping list
- 2 tsp vanilla extract shopping list
- 2 1/2 cups dark brown sugar, firmly packed shopping list
- 3 egss, room temperature shopping list
- 1/2 cup buttermilk shopping list
- 1 cup boiling water shopping list
How to make it
- Adjust the rack to the center of the oven and preheat to 375 degrees
- Butter three 8-inch round layer pans and dust the bottoms with dry bread crumbs.
- Melt the chocolate in the top of a double boiler over hot water on a moderate heat. Set aside once melted.
- Sift together the flour, baking soda, and salt.
- Cream the butter.
- Add the vanilla and sugar and beat another minute or two.
- Beat the eggs in, one at a time, and scrape the mixing bowl with a spatula between additions. Continue to beat for a minute or two after the last egg is added.
- Beat in the melted chocolate.
- On the mixer's lowest speed add half of the flour mixture. Then add the buttermilk and then the rest of the flour. Scrape down as needed.
- Gradually beat in the boiling water.
- This is a thin batter - don't worry.
- Divide it between the three prepared pans.
- Bake for 25 minutes or until the tops spring back when touched and the cake starts to pull away from the sides of the pan.
- Cool the layers on racks for five minutes. Then invert the pans on the racks to remove the cakes and then invert again so they are right-side up.
- When the layers are completely cool ice with 7-Minute Icing
The Cookborinda SoCal, CA
The Rating4 people
Oh this looks wonderful..Im adding it to my must bake soon list..thanks again for the heads up!michellem in Idaho loved it
Maida Heatter is the woman and this devil's food cake recipe is the best I've ever had. Ever.
Great post...I wish I could give you a 20...thank you!lunasea in Orlando loved it
I have used this recipe and it is killer. It doesn't get any better than this. Classic and nothing oddball in it. As an FYI, Cooks Illustrated this month did a dark chocolate review. Nestle, Lindt, Hersheys, Guittard and Bakers didn't do well. San Fr...morecooper in Plano loved it
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