Devil's Food Cake - Country Living Holidays Recipe - Cooking Index
Devil's Food Cake - Country Living Holidays Recipe - Cooking Index
| 1/4 cup | 49g / 1.7oz | Butter or margarine - softened |
| 1 1/2 cups | 297g / 10oz | Sugar |
| 1/4 teaspoon | 1.3ml | Salt |
| 1 tablespoon | 15ml | Vanilla |
| 3/4 cup | 82g / 2.9oz | Unsweetened cocoa |
| 3 1/2 cups | 218g / 7.7oz | Unsifted cake flour |
| 2 teaspoons | 10ml | Baking soda |
| 2 1/2 cups | 592ml | Water |
| 4 | Egg whites - at room temp |
1. Heat oven to 350F. Generously grease and flour three 9-inch round cake pans.
2. In a large bowl with electric beater or mixer, beat butter, 3/4 cup sugar, salt, and vanilla together until fluffy.
3. Combine cocoa, flour, and soda in a sifter. Sift into bowl on top of butter mixture. Add water and beat at low speed just until smooth.
4. With clean beaters in a medium bowl, beat egg whites until fluffy. Gradually add remaining 3/4 cup sugar. Continue beating until stiff peaks form. Fold, one-third at a time, into chocolate batter.
5. Divide batter evenly into prepared pans.
Bake until centers spring back when touched-20 to 25 minutes.
6. Cool 5 minutes in pans. Turn out on cooling rack and cool completely.
7. Prepare cocoa frosting. Fill and assemble cake. Spread a thin smooth layer of frosting over cake. Refrigerate 1 hour.
8. Prepare chocolate glaze. Place chilled cake on a cooling rack with a tray underneath it. Spoon glaze onto top of cake. Spread evenly allowing glaze to flow down sides. Smooth sides.
9. Place cake, still on cooling rack with tray, in refrigerator until glaze is firm.
10. Decorate top with cocoa and confectioners' sugar checkerboard just before serving, if desired. Place 1-inch strips of thin cardboard gently onto frosting 1-inch apart. Sift unsweetened cocoa over top of cake to solidly fill spaces. Carefully remove and clean strips. Place gently in opposite direction. Sift confectioners' sugar over cake. Remove strips.
Cocoa Frosting:
In a medium bowl, beat together 1/3 cup softened butter or margarine, 1 1/2 lb confectioners' sugar, 1/3 cup unsweetened cocoa, 1 teaspoon ground cinnamon, 3/4 tsp vanilla and 1/3 to 1/2 cup milk. Use to fill and frost cake.
Chocolate Glaze:
In the top of a double boiler, over hot (not boiling) water, melt 6 1-oz squares semisweet chocolate and 4 tbs butter. Stir in 3 tbs cold water and 1/4 cup confectioners' sugar until smooth. Use to glaze a 9-inch cake.
Source:
Country Living Holidays, 1992
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