Olivia Dish

Recipe: Devil’s Food Cake

This is the recipe for Devil’s Food Chocolate Cake from Good Enough to Eat: Bountiful Home Cooking* by Carrie Levin and Ann Nickinson, that I’ve modified just a bit….

1/2 cup butter
1 3/4 cups brown sugar
3 extra-large eggs
2 tablespoons vanilla extract
4 ounces unsweetened chocolate melted and cooled to lukewarm
2 1/2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups sour cream
1 1/2 cups boiling water

Preheat over to 325 degrees.  Butter and flour 2 nine-inch cake pans.**

In a small bowl, combine the dry ingredients.

In a large bowl, cream the butter and sugar, then add eggs one at a time, beating well after each.  Mix in the cooled chocolate and vanilla.

With your mixer at low speed, add the dry ingredients and the sour cream in small batches to the butter/sugar/egg mixture in the large bowl. Once these are combined, beat in the boiling water and pour batter right away into the cake pans.

Immediately put the cake pans into the oven and bake for 25 to 30 minutes. Start checking for done-ness at 20 minutes so you don’t overcook.  When done, cool layers in their pans for a short time, then when cool enough to handle, turn them out on a rack to cool completely.  Frost (using frosting from recipe that follows).

*This is a great little cookbook I picked up at a sale years ago. It’s out of print but available used at Amazon, if you’re interested.

**I actually use 8-inch cake rounds because that’s what I have. This always leaves me with extra batter, so I fill the cake pans three-quarters full, then pour the extra it into a buttered loaf pan and bake it on the side for a snack while I wait for the layer to cool and be frosted.

Chocolate frosting

1/2 pound of neufchatel cheese
1/2 cup of butter
2 1/2 cups of confectioner’s sugar
1/2 teaspoon of vanilla extract
1 teaspoon of orange juice
1/2 cup of cocoa powder
1 to 3 tablespoons of sour cream or buttermilk to moisten as needed

Start with the cheese and butter at room temperature and blend these with a mixer.  Beat until smooth.  Add the powdered sugar and mix well, then add the vanilla, orange juice and cocoa powder. If the frosting seems stiff, add sour cream, buttermilk (or milk) a tablespoon at a time until the consistency seems workable to you.


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