Brown-Sugar Devil's Food Cake
Source of Recipe
dessert du jour
List of Ingredients
Brown-Sugar Devil's Food Cake
21/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
1/2 teaspoon baking powder
11/2 cups sour cream
1/2 cup hot water
1 teaspoon vanilla
2 eggs
2 cups packed light-brown sugar
Lorene Smith_s Fudge Icing (recipe follows)
Cocoa Whipped Cream (optional, recipe follows)Recipe
1. Heat oven to 350F. Grease, flour three 8-inch-round pans. Sift flour,
cocoa, baking soda, baking powder into bowl. Combine sour cream, water,
vanilla in second bowl.
2. Beat eggs and brown sugar in large bowl until smooth. On low speed,
alternately beat in flour and sour cream mixtures in 3 additions,
beginning and ending with flour mixture. Divide among pans.
3. Bake in 350F oven for 25 to 30 minutes or until wooden pick inserted
in center comes out clean. Cool in pans on wire racks for 10 minutes.
Remove from pans to racks to cool completely.
4. Sandwich together cake layers with 1/2 cup icing between layers.
Frost top and sides of cake. Pipe whipped cream on cake. Serves 12.
Lorene Smith_s Fudge Icing
Heat 1/2 cup strong coffee and 2/3 cup unsalted butter (in pats) in saucepan over medium heat until butter is melted; do not let boil.
Remove from heat; whisk in 2/3 cup unsweetened cocoa powder and 1 teaspoon vanilla. Beat in 6 cups sifted confectioners’ sugar, 1 cup at a time, until smooth. Let stand just until slightly thickened to good
spreading consistency, 20 minutes.
Cocoa Whipped Cream
Whip 1 cup heavy cream, 2 tablespoons unsweetened cocoa powder and 2 tablespoons confectioners’ sugar in small bowl.
Nutritional Value Per Serving: 553 calories, 18 g fat, 5 g protein, 99 g
carbohydrates, 259 mg sodium, 41 mg cholesterol.
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