Absolutely Divine Devil's Food Cake
Source of Recipe
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List of Ingredients
1 can julienne beets (yes, that's right, I said beets!) 8 oz
2 cups flour
2 t. baking soda
1/2 t. salt
1/2 cup (1 stick) unsalted butter, room temperature
2 1/2 cups firmly packed light brown sugar
3 eggs
2 t. vanilla
3 squares unsweetened chocolate, melted (1 oz each)
1/2 cup buttermilk
Recipe
Grease bottom of two 9" cake pans. Line with wax paper. Grease and
flour.
Drain beets, reserving juice. Finely chop beets. Add to beet juice.
Reserve.
Stir together flour, baking soda and salt in small bowl. Beat butter,
sugar,
eggs and vanilla in large bowl until fluffy, about 5 minutes. Beat in
chocolate. Alternately beat in flour mixture in fourths and buttermilk
in thirds,
beginning and ending with flour. Mix until smooth. Stir in beets and
juice.
Divide between pans. Bake in preheated 350 oven for 35 to 40 minutes
until cake
tester inserted in center comes out clean. Cool cakes in pans on rack,
10
minutes. Invert cakes onto racks kto cool completely. Peel off wax
paper. Put
layer on platter and spread with 1 third of fudge frosting (recipe
follows). Top
with second layer. Frost cake with remaining frosting. Garnish with
chopped
pistachios if desired.
Fudge Frosting: Heat 2 cups heavy cream in pan just to boiling. Remove
from
heat. Add 1 lb. semisweet chocolate, cut up and 2 t. vanilla. Stir
until
mixture is smooth and chocolate melted. Transfer to glass bowl. Put
over ice
water. Stir until spreadable. Serves 12
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