Nana Edies Devils Food Cake Recipe Epicuriouscom

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NANA EDIE'S DEVIL'S FOOD CAKE



Nana Edie's Devil's Food Cake image

Categories     Cake     Chocolate     Dairy     Egg     Dessert     Bake     Valentine's Day     Mother's Day     Winter     Party     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 18

For cake layers:
1/2 cup milk (not nonfat)
1 tablespoon distilled white vinegar
4 ounces semisweet chocolate, chopped
1 stick unsalted butter, cut into pieces
1 cup water
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
2 large eggs
1 teaspoon vanilla
For frosting:
1 1/2 cups sugar
1 cup heavy cream
4 ounces unsweetened chocolate, chopped
1 stick unsalted butter, cut into pieces
1 teaspoon vanilla

Steps:

  • Make cake layers:
  • Preheat oven to 350°F. Butter 2 (8- by 2-inch) round cake pans and dust with flour, knocking out excess.
  • Stir together milk and vinegar and set aside to "sour" (mixture will curdle). Melt chocolate and butter with water in a large metal bowl set over a saucepan of simmering water, whisking until smooth. Cool slightly. Sift together flour, baking soda, and salt. Beat sugar into chocolate mixture with an electric mixer. Add eggs, 1 at a time, beating well after each addition, then beat in vanilla. Add flour mixture and beat on low speed just until combined. Add soured milk and beat on high speed 2 minutes.
  • Divide batter evenly between cake pans. Bake in middle of oven until tops of layers spring back when touched lightly and edges have just started to pull away from sides of pans, about 35 minutes. Cool layers in pans on racks 5 minutes. Run a thin knife around edges of pans, then invert layers onto racks to cool completely.
  • Make frosting:
  • Bring sugar and cream to a boil in a heavy saucepan, stirring constantly, and simmer 10 minutes. Remove from heat and add chocolate, butter, and vanilla, stirring until smooth. Transfer to a bowl and cool to room temperature, stirring occasionally. Chill frosting, stirring frequently, until thickened and spreadable.
  • Assemble cake:
  • Brush any loose crumbs from layers and put 1 layer upside down on a serving plate. Spread with about 1 cup frosting. Place other layer on top, right side up. Frost top and sides of cake with remaining frosting.

ABSOLUTELY DIVINE DEVIL'S FOOD CAKE



Absolutely Divine Devil's Food Cake image

This is one of my favorite chocolate cake recipes. It's got just the right chocolatiness flavor and crumb. The frosting is absolutely "GREAT"!

Provided by ForeverMama

Categories     Dessert

Time 2h25m

Yield 10-12 serving(s)

Number Of Ingredients 13

3 ounces unsweetened chocolate, chopped
1 (8 1/4 ounce) can beets, julienned
1/4 lb unsalted butter, at room temperature (1 stick)
2 1/2 cups firmly packed golden brown sugar
3 large eggs, at room temperature
2 teaspoons vanilla
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup buttermilk
2 cups whipping cream
1 lb semisweet chocolate, chopped
2 teaspoons vanilla

Steps:

  • Cake:.
  • Preheat oven 350 degrees Fahrenheit. Grease bottom and sides of 2 (9 x 1 1/2" or 9 x 2") round layer-cake pans. Dust with flour and shake out excess. Melt chocolate in double boiler over simmering water. Set aside to cool slightly. Drain beet juice into a small bowl. Place beets on a cutting board and chop into very small pieces. Add to beet juice and set aside.
  • Beat butter, sugar, eggs and vanilla in a large bowl with an electric mixer on high speed until very fluffy, about 5 minutes, scraping sides occasionally. Reduce speed to low and beat in melted chocolate.
  • Stir together flour, baking soda and salt in a medium-size bowl. With mixer on low speed, alternately beat flour in fourths and buttermilk in thirds into chocolate mixture, beginning and ending with flour. Mix until incorporated, about 1 minute. Add beets and juice and mix on medium speed until blended, about 1 minute. The batter will be thin and you will see pieces of beets.
  • Divide the batter equally between the 2 prepared pans. Bake in the 350 degrees oven for 30 - 35 minutes or until cake tester inserted in center comes out clean and top of cake springs back when lightly pressed with fingertips. DO NOT over bake or cake will be dry. Cool cakes in pans on wire racks for 10 minutes and then invert onto racks.
  • NOTE: If desired, cake layers may be wrapped in foil and kept at room temperature overnight, or they may be frozen. Defrost wrapped cake at room temperature before frosting.
  • Frosting:.
  • Heat cream in a medium-size saucepan just until it comes to a boil. Remove from heat and add chocolate and vanilla, stirring until mixture is smooth and chocolate is melted. Transfer mixture into a plastic or glass bowl (metal causes the sides to get too cold and set up too quickly.) Refrigerate, stirring every 10 minutes until mixture is as thick as pudding, about 50 - 60 minutes. At this point the frosting will begin to set up very quickly. Leave in refrigerator and stir every 5 minutes until frosting is a thick as fudge, about 15 more minutes. Alternatively, the frosting may be placed over ice water and stirred constantly until spreading consistency. If it begins to get too thick, immediately remove it from the water.
  • To assemble the cake, (make sure cake has cooled and has reached room temperature) place one cake layer top-side down on serving platter. Spread with a third of the frosting and top with second layer, bottom-side up. Spread remaining frosting over top and sides. Let stand at room temperature for frosting to set.
  • NOTE: The frosted cake may be held at room temperature, uncovered, overnight or refrigerated up to 2 days. Bring to room temperature before serving.

Nutrition Facts : Calories 785.8, Fat 56.8, SaturatedFat 34.8, Cholesterol 145.9, Sodium 463.4, Carbohydrate 75.3, Fiber 10.1, Sugar 38.5, Protein 13.3

DEVIL'S FOOD CAKE



Devil's Food Cake image

"THIS is a family favorite that we still enjoy. The 7-minute icing can also be used on other cake recipes, which makes it versatile. What's more, the icing can be tinted different colors to be more festive for different occasions."

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12-14 servings.

Number Of Ingredients 16

2 cups packed brown sugar
1/2 cup shortening
2 large eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/3 cup baking cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
FROSTING:
2 large egg whites
1-1/2 cups sugar
5 tablespoons water
1-1/2 teaspoons light corn syrup
1 teaspoon vanilla extract

Steps:

  • In a large bowl, combine brown sugar, shortening and eggs. Add vanilla; beat well. Sift together flour, cocoa, baking powder, soda and salt. Add alternately with buttermilk to the egg mixture. Pour batter into two greased 9-in. round baking pans. Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, combine first four ingredients in the top of a double boiler; beat with an electric mixer until thoroughly mixed. Place over rapidly boiling water and continue to beat for 7 minutes or until frosting will hold stiff peaks. Remove from boiling water and add vanilla. Continue to beat frosting until thick enough to spread. Frost cake when completely cooled.

Nutrition Facts :

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