Close
Ingredients
| 2% milk: 1 cup |
| unsweetened cocoa powder (sifted): 3/4 cup |
| granulated sugar: 1/3 cup |
| salted butter: 1 cup |
| light brown sugar (packed): 1 cup |
| eggs: 3 |
| sour cream: 1 cup |
| vanilla extract: 1 tsp |
| cake flour: 2 cups |
| baking soda: 1 1/2 tsp |
| eggs: 4 (whites) |
| granulated sugar: 1 1/2 cups |
| water: 1 cup |
| cream of tartar: 1 tsp |
| salt: 1/8 tsp |
| vanilla extract: 1 tsp |
| salt: 1/2 tsp |
Devil’s Food Cake by Ruth Reichl
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
30 min -
Servings
15 serving(s)
Tags
- Preheat oven to 350.
- Heat milk in small pan until bubbles begin to appear around edges. Remove from heat.
- Mix cocoa and white sugar together in a small bowl and slowly beat in warm milk. Let cool.
- Cream the butter with the brown sugar. Beat in the eggs, sour cream, and vanilla. Add cocoa mixture.
- Mix dry ingredients together and gently blend into butter mixture.
- Do not overheat.
- Turn into 2 well-greased and floured 9-inch layer cake pans, and bake 25 to 30 minutes, until cake shrinks slightly from sides of pans and springs back when touched gently in the center. Cool on a rack for a few minutes, then turn out onto rack.
- Wait until completely cool before frosting.
- Seven-minute Frosting.
- Combine egg whites, sugar, water, cream of tartar, and salt in top of double boiler. Set over simmering water and beat with an electric mixer for about 5 minutes, until soft peaks are formed. Remove from heat and stir in vanilla. Keep beating until frosting is stiff enough to spread. Use immediately. This looks like a lot, but use it all; it is enough to fill and frost the cake.