Triple Layer Devil’s Food Cake

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 egg

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.

Mix

2c flour

1/4 tsp salt

1 1/2 tsp baking soda

Set aside.

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.