Chocolate. Yum. I love it. It is one of the basic four food groups for me. Chocolate, Coffee, Tea, and Triple Bacon Cheeseburgers from Whataburger with mayo not mustard..
I know. And the triple bacon cheese burgers? I don’t get them a lot. My middle aged metabolism will not allow it. However, chocolate is readily available most of the time here. I had not made a cake in awhile and I have been looking through my old cookbooks in search of a recipe for devils food cake. I have made many but I am, like many of you, always looking for that one that is better than the rest. I think this one came close.
I found it in an old book I had picked up at a thrift shop. I made a few adjustments to it. Hmmm…very chocolaty. VERY. Don’t let it cool int he pan too long, 10-15 minutes at most. I made the mistake of allowing it to cool while I blogged, lost track of time, and it stuck in the pan. That is why it looks a little ragged in the pictures.
I used the Bittersweet Chocolate Frosting from my Checkerboard Cake recipe. It was perfect.
If you are not reading this on Baking Delights (http://bakingdelights.com) not only are you reading stolen material but you don’t know what you might be missing.
Devil’s Food Cake
Makes 3 9- inch layers
3/4 c cocoa (I used half hershey’s special dark)
1 c sugar
1 c buttermilk
Mix together and cook over medium heat, stirring constantly, until mixture coats the back of a metal spoon. Cool to room temperature.
1/4 tsp salt
1 1/2 tsp baking soda
Cream 3/4 c unsalted butter, and 1 c sugar together until light and fluffy. Add 2 eggs, one at a time, mixing well after each. Add 1 tsp vanilla.
Add chocolate mixture.
Now, add mixed, dry ingredients in 3 parts, alternating with 1/2 buttermilk. Begin and end with the dry ingredients.
Spoon equally in 3 greased and floured pans and bake at 350 for 20-25 minutes or until done. Cool 10 minutes in pan, turn out and finish cooling.