Email to mhudgins@q.com      

Recipe Categories: marlainlasvegas's HOME PAGEB1 B2 B3 B4 B5 B6 B7 BEVERAGES_Tea BREADS_Bisquits BREADS_Breadsticks BREADS_Buns BREADS_Cornbread BREAD_Quick BREAKFAST BREAKFAST_French_Toast BREAKFAST_Omelet BREAKFAST_Pancakes BREAKFAST_Syrup BREAKFAST_Waffles C CANNING CASSEROLES CASSEROLES_Bakes CASSEROLES_Bean CASSEROLES_Pies_Meat_Veggie CASSEROLES_Vegetable CELEBRATE_THE_DATE_RECIPES COOKIES COOKING_FOR_A_CROWD COPY_CAT CROCKPOT D5 DESSERTS_Cakes DESSERTS_Cakes_Cheesecakes DESSERTS_Cakes_Cupcakes DESSERTS_Cakes_Ice_Cream DESSERTS_Cobblers DESSERTS_Cookies DESSERTS_Cookies_Bars_Squares DESSERTS_Crisp DESSERTS_Ice_Cream DESSERTS_Ice_Cream_Cones DESSERTS_Ice_Cream_Pops_Misc DESSERTS_Ice_Cream_Sndwiches DESSERTS_Ice_Cream_Sorbet DESSERTS_Ice_Cream_Sundae DESSERTS_Ice_Cream_Yogurt DESSERTS_JellO DESSERTS_Pies DESSERTS_Pies_Ice_Cream DESSERTS_Pizza DESSERTS_Pudding DESSERTS_Pudding_Mousse_Misc DESSERTS_Pudding_Tapioca DESSERTS_Tarts DESSERTS_Torte DIABETIC DIPS DIPS_And_Chips DIPS_FONDUE DIPS_Salsa EASTER EGGS EGGS_Deviled ETHNIC ETHNIC_Asian ETHNIC_Danish_Dutch ETHNIC_German ETHNIC_Indian ETHNIC_Irish ETHNIC_Italian_Greek ETHNIC_Jamaican_Brazillian ETHNIC_Mexican ETHNIC_Mexican_Nachos ETHNIC_Russian ETHNIC_Sweden_Norwegian FISHandSEAFOOD FISHandSEAFOOD_Shrimp FRUIT FRUIT_Melon HEALTHY HEALTHY_Diabetic HEALTHY_Gluten_Free HEALTHY_Low_Calorie HEALTHY_Low_Carb HEALTHY_Low_Cholesterol HEALTHY_Low_Fat_Fat_Free HEALTHY_Organic HEALTHY_Sugar_Free HEALTHY_Weight_Watchers HOLIDAYS_4th_of_July HOLIDAYS_Bastille_Day HOLIDAYS_Canada_Day HOLIDAYS_Colombus_Day HOLIDAYS_Earth_Day HOLIDAYS_Fathers_Day HOLIDAYS_Flag_Day HOLIDAYS_Grandparents HOLIDAYS_Groundhog HOLIDAYS_Jewish_Passover HOLIDAYS_Jewish_Rosh_Hashana HOLIDAYS_Jewish_Shavuot HOLIDAYS_Jewish_Sukkot HOLIDAYS_Mardi_Gras HOLIDAYS_Memorial_Day HOLIDAYS_Mothers_Day HOLIDAYS_New_Years HOLIDAYS_Superbowl HOLIDAYS_Thanksgiving_After HOLIDAYS_Valentines HOLIDAYS_Veterans_Day Jams_Jellies_Marmalade JEWISH KIDS KIDS_Back_To_School MEALS MEATS MEATS_Grilling MEATS_Kabobs_Skewers MEATS_Meatballs MEATS_Meatloaf MEATS_Pork MEATS_Poultry MISCELLANEOUS MISCELLANEOUS_Amish MISCELLANEOUS_Bruschetta MISCELLANEOUS_No_Bake_Cook MISCELLANEOUS_PA_Dutch MISCELLANEOUS_PotPies_MeatPies MISCELLANEOUS_Quiche NONFOOD PASTA_Lasagna PASTA_Ravioli PASTRIES_Crusts_Doughs PET_RECIPES PET_RECIPES_Bird PIZZA SALADS SALADS_Coleslaw SALADS_Dressing SALADS_Gelatin SALADS_Macaroni SALADS_Pasta SALADS_Potato SALADS_Salads_With_Dressings SANDWICHES SANDWICHES_Pita SANDWICHES_Wraps SAUCES SAUCES_Gravy SAUCES_Marinades SEASONAL_Fall_Autumn SEASONINGS_Condiments SEASONINGS_Misc SIDE_DISH SIDE_DISH_Potatoes SIDE_DISH_Potatoes_Baked SIDE_DISH_Rice SIDE_DISH_Stuffing SIDT_DISH_Potatoes_Baked SNACKS SNACKS_Candy SNACKS_Chips SNACKS_Smores SOUPS SPREADS_Friosting_Icing_Glazes TEX_MEX TIPS TIPS_How_To TIPS_Measure_Conv_Equiv TNT_From_the_Stars VEGETARIAN_VEGAN

Easy and Elegant Devil's Food Cake




Source of Recipe


LuLu


List of Ingredients




Easy and Elegant Devil's Food Cake


To make the ganache:

8 ounces semi-sweet chocolate, coarsely chopped, OR 1 1/3 cups miniature Hershey's Kisses
3/4 cup heavy (whipping) cream
1 tablespoon liqueur of your choice (optional)
To make the cake:
Solid vegetable shortening for greasing pans
Flour for dusting pans
1 package (18.25 ounces) plain Devil's Food cake mix
3/4 cup milk
3/4 cup vegetable oil
3 large eggs
2 teaspoons pure vanilla extract

Recipe






Recipe
Prepare the ganache first. Pour semi-sweet chocolate in a large stainless steel mixing bowl. Place the cream in a small heavy saucepan over medium heat and stir constantly until boiling.

Remove the cream from the heat and pour it over the chocolate. Stir with a wooden spoon until the chocolate is melted. Stir in the liqueur, if desired.

Chill the uncovered mixture in the refrigerator and prepare the cake.

Place a rack in the center of the oven and preheat the oven to 350 degrees. Generously grease two 9-inch round cake pans with shortening, then dust with flour. Shake out the excess flour. Set pans aside.

Place the cake mix, milk, oil, eggs and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for one minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for two more minutes. The batter should look well-combined. Divide the batter evenly between the prepared pans, smoothing it out with the spatula. Place the pans side by side in the oven.

Bake the cakes for 28 to 32 minutes, or until they spring back when lightly pressed with fingertips. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of the layer and invert each onto the rack. Allow to cool completely.

Wash the electric mixer beaters and place them in the refrigerator to chill. Once cake is cool, remove the chilled beaters and the ganache from the refrigerator and whip the ganache on high speed for 2 to 3 minutes, or until it lightens in color and triples in volume.

To assemble the cake, place one cake layer, right side up, on a serving platter. Spread the second layer, right side up, on top of the first layer and frost the top and sides of the cake with clean, smooth strokes.

Serves 16 people.