Devils Food Cake With Fudge Frosting
Serving Size : 8
Ingredients for prepare Devils Food Cake With Fudge Frosting
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 3/4 | cups | cake flour - sifted |
| 1/2 | cup | cocoa powder (not a mix) |
| 1 | teaspoon | baking soda |
| 1/2 | teaspoon | salt |
| 1/2 | cup | unsalted butter |
| 1 1/4 | cups | granulated sugar |
| 1 1/2 | teaspoons | vanilla |
| 2 | large | eggs |
| 1 | cup | boiling water |
FROSTING
devils food cake with fudge frosting |
| 1/4 | cup | unsalted butter |
| 2 | cups | unsifted confectioners sugar |
| 2 | 1 oz squares | - unsweetened chocolate - melted |
| 1 1/2 | teaspoons | vanilla |
| 2 | tablespoons | half-and-half* |
recipe Devils Food Cake With Fudge Frosting
* substitute milk or evaporated milk For the cake: Preheat the oven to
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350F. Grease two 8-inch layer cake pans well, then dust then generously with cocoa. (This
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gives the cake layers a rich brown finish). Sift the flour, cocoa, baking soda and salt onto a piece
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of waxed paper and set it aside. Cream the butter until it is fluffy,
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add the sugar and vanilla, and continue beating until the batter is silvery and light. Beat
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the eggs in one by one, then add the sifted dry ingredients, alternately with the boiling water, beginning and
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ending with the dry ingredients and beating well after each addition. Divide the batter equally between
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the two pans, smoothing the tops. Bake the layers uncovered for 30
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to 35 minutes, or until the layers feel spongy to the touch
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and begin to pull away from the sides of the pans. Cool the layers upright in their pans on wire
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racks for 10 minutes, then carefully loosen them around the edges with
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a spatula and turn them onto wire racks. Cool them completely. For the frosting: Cream
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the butter until it is light, then add the confectioners' sugar gradually, beating all the
Devils Food Cake With Fudge Frosting
while. Beat in the melted chocolate and vanilla, then add just enough
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cream to make the frosting a good consistency for spreading. Sandwich the
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two cake layers together with frosting, then frost the top and sides of the cake. Swirl the frosting into
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peaks and valleys. Makes about 8 servings.
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