Devil Dog Cake
From mountainmama 15 years ago
- 55 minutes to make
- Serves 6
This is my second time making this recipe. My family is so crazy about the cake that I wanted to share my "tweaks". This time I used a 9 in round pan, which was better. I made the full icing recipe (not half), and cut the cooled cake in half, using half the icing as a filling and half on top. Read more I used milk instead of water. Great cake. See less
Ingredients
- For cake: shopping list
- 2 cups all-purpose flour shopping list
- 3/4 cup unsweetened cocoa powder (not Dutch-process) plus additional for dusting shopping list
- 1 1/4 teaspoons baking soda shopping list
- 3/4 teaspoon salt shopping list
- 2 sticks unsalted butter, softened shopping list
- 1 1/2 cups packed dark brown sugar shopping list
- 2 large eggs shopping list
- 1 teaspoon pure vanilla extract shopping list
- 1 1/3 cups water shopping list
- For frosting: shopping list
- 2 large egg whites shopping list
- 1/2 cup sugar shopping list
- 1/4 cup light corn syrup shopping list
- 2 tablespoons water shopping list
- 1 teaspoon pure vanilla extract shopping list
How to make it
- Make cake:
- Preheat oven to 350°F with rack in middle. Butter and flour an 8-inch square cake pan (2 inches deep).
- Whisk together flour, cocoa powder, baking soda, and salt.
- Beat together butter and brown sugar with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well, then beat in vanilla. Add flour mixture and water alternately in batches, beginning and ending with flour mixture and mixing until just combined.
- Pour batter into cake pan and smooth top, then bake until a wooden pick inserted in center comes out clean, 45 to 55 minutes. Cool in pan on a rack 1 hour. Transfer cake to a cake plate.
- Make frosting:
- Combine frosting ingredients with a pinch of salt in a metal bowl set over a saucepan of simmering water and beat with a handheld electric mixer at high speed until frosting is thick and fluffy, 6 to 7 minutes. Remove bowl from heat and continue to beat until slightly cooled. Mound frosting on top of cake. Dust with additional cocoa powder.
- notes:
- • Cake, without frosting, will improve in flavor if made 1 day ahead. Cool, then keep, wrapped in plastic wrap, at room temperature. Frost cake just before serving.
- • The egg whites in the frosting are not fully cooked. You can substitute pasteurized or reconstituted dried egg whites if salmonella is a problem in your area.
People Who Like This Dish 5
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- chefelaine Muskoka, CANA
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The Rating
Reviewed by 7 people-
Wonderful recipe! Thanks so much for sharing! FIVE! :+D
chefelaine
in Muskoka loved it
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Yum and so pretty too Karen. You have my 5 forks, can hardly wait to make this, love chocolate and this sounds so chocolately.
henrie
in Savannah loved it
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Sounds fabulous mountainmamma thank you.
ttaaccoo
in Buffalo loved it
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