Email to Cat      

Devil's Food Cake

Source of Recipe

From "Jubilee" by Toni Tipton-Martin


Recipe Introduction

"This quick and easy recipe is a departure from standard mixtures that start by creaming together butter and sugar�what the old cooks meant when they said, 'Bake a cake in the usual way.' Coffee gives the batter a subtle richness. The cake is delicious topped with billows of fluffy white marshmallow frosting or a light buttercream or a chocolate cream cheese frosting. Baked in layers, it will make a lovely statement on your next special-occasion dessert table. A sheet cake is easier to serve and is de rigueur at the annual Martin family reunion."

List of Ingredients

◦ Cooking spray (or shortening), for the pan
◦ 2 cups all-purpose flour, plus more for the pans
◦ 2 cups sugar
◦ � cup sifted unsweetened cocoa powder
◦ 1 teaspoon baking soda
◦ � teaspoon salt
◦ � cup vegetable oil
◦ � cup buttermilk
◦ 2 large eggs, beaten
◦ 2 teaspoons vanilla extract
◦ 1 cup boiling hot coffee
◦ Chocolate Cream Cheese Frosting (recipe follows)


Recipe

Preheat the oven to 350� F. Lightly coat two 9-inch round cake pans or a 13 by 9-inch pan with cooking spray or shortening. Cut parchment paper to fit the bottom of the pan(s). Coat again with cooking spray or shortening. Dust lightly with flour, then tap the edges of the pan to remove and discard excess flour.

In a large bowl, whisk together the flour, sugar, cocoa, baking soda, and salt. In a separate bowl, combine the oil, buttermilk, eggs, and vanilla. Using an electric mixer with the paddle attachment, beat the wet ingredients into the flour mixture on medium speed until the batter resembles hot chocolate, about 2 minutes. Stir in the boiling hot coffee and beat until well blended; the batter will be thin.

Pour the batter into the pans and bake until a wood pick inserted in the center comes out clean, 30 to 35 minutes. Cool the cake in the pans on wire racks for 10 minutes, then turn the cake out onto wire racks to cool completely.

When cool, frost with chocolate cream cheese frosting.

Serves 10 to 12



❧ Chocolate Cream Cheese Frosting:

◦ 1 (8-ounce) package cream cheese, at room temperature
◦ 1 stick (4 ounces) butter, at room temperature
◦ 5 cups sifted powdered sugar
◦ � cup sifted unsweetened cocoa powder
◦ 2 teaspoons vanilla extract
◦ 1 to 2 tablespoons whole milk, as needed

In a stand mixer fitted with the paddle attachment, beat the cream cheese and butter until light and fluffy, about 3 minutes. Scrape down the sides of the bowl. Gradually beat in the powdered sugar and cocoa, blending in well between additions. Beat in the vanilla and enough milk to make a smooth frosting. Mix until light and fluffy, and it's ready to use.

Makes about 3 cups