Luscious Devil's Food Cake
 Click to enlarge | Ingredients: Metric Units 4 oz. unsweetened chocolate
1 1/2 c. milk, divided 2 c. sifted cake flour 1/2 tsp. baking soda 3 tsp. baking powder 1/2 tsp. salt 1/2 c. butter 2 eggs, separated 1 tsp. vanilla 1 1/2 c. sugar, divided 1 tsp. white vinegar |
Directions:
Frost it with Chocolate Frosting for a chocolate-lover's birthday cake. Yum!
Grease 2 9" pans, dust with flour.
Combine chocolate, 1/2 c sugar, 1 c milk. Cook, stirring constantly, until mixture thickens and turns a deep chocolate color. Cool.
Stir vinegar into the remaining 1/2 c. milk. Let stand. The vinegar will curdle the milk. This is okay. You can use 1/2 c. buttermilk instead if you've got it.
Sift dry ingredients: cake flour, baking soda, baking powder, salt.
Beat butter, sugar, yolks on high, 3 minutes. Beat in chocolate mixture until light and fluffy. Stir in flour, alternating with curdled milk.
Beat whites until stiff but not dry. Fold in.
Bake at 350°F for 30 minutes. Cool for 10 minutes in pan. Turn out of pans, allow to cool completely on racks.
Frost when cool, share and enjoy.
Grease 2 9" pans, dust with flour.
Combine chocolate, 1/2 c sugar, 1 c milk. Cook, stirring constantly, until mixture thickens and turns a deep chocolate color. Cool.
Stir vinegar into the remaining 1/2 c. milk. Let stand. The vinegar will curdle the milk. This is okay. You can use 1/2 c. buttermilk instead if you've got it.
Sift dry ingredients: cake flour, baking soda, baking powder, salt.
Beat butter, sugar, yolks on high, 3 minutes. Beat in chocolate mixture until light and fluffy. Stir in flour, alternating with curdled milk.
Beat whites until stiff but not dry. Fold in.
Bake at 350°F for 30 minutes. Cool for 10 minutes in pan. Turn out of pans, allow to cool completely on racks.
Frost when cool, share and enjoy.
Submitted by Gretchen Grant
Contributed on: Tuesday May 11th, 2004 and modified on Monday June 25th, 2007
Contributed on: Tuesday May 11th, 2004 and modified on Monday June 25th, 2007