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05/19/2011 National Devil’s Food Cake Day Mahogany Devil's Food Cake

Source of Recipe

Taste Of Home


Recipe Introduction

What is rich, chocolatey, airy, and moist? Devil's food cake of course! This tempting dessert is considered the counterpart to the white angel food cake. It is generally more moist and airy than other types of chocolate cake, due to its use of baking soda. Baking soda raises the pH level of the cake, making it deeper and a darker mahogany color. The use of hot or boiling water as the cake's main liquid rather than milk is also another common distinguisher of this type of cake. Devil's food cake was introduced to the United States in the early 1900's. It is quite similar to the red velvet cake and the names are often interchangeable in some parts of the country. To celebrate National Devil's Food Cake Day, make some divine devil's food cake to enjoy. Yum!

List of Ingredients

HOME COOKIN’ 05/19/2011 National Devil’s Food Cake Day Mahogany Devil's Food Cake



Mahogany Devil's Food Cake


2 tablespoons butter, softened
2 cups sugar
2 eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/2 cup baking cocoa
2 teaspoons baking soda
1/2 teaspoon salt
1 cup buttermilk
1 cup hot water

FROSTING:
1-1/4 cups sugar
3 egg whites
1/4 cup water
2 tablespoons light corn syrup
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract
1/2 teaspoon almond extract


Recipe



Coat three 9-in. round baking pans with cooking spray and sprinkle with flour; set aside. In a bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk. Add water; mix well. Pour into prepared pans. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. cool for 10 minutes; remove from pans to wire racks to cool completely.

For frosting, in a heavy saucepan, combine the sugar, egg whites, water, corn syrup and cream of tartar. With a portable mixer, beat mixture on low speed for 1 minute. Continue beating on low over low heat until a candy thermometer reads 160°, about 5 minutes. Pour into the bowl of a heavy-duty stand mixer; add extract. Beat on high until stiff peaks form, about 7 minutes. Spread frosting between layers and over top and sides of cake. Yield: 12 servings.

Nutritional Analysis: One piece equals 368 calories, 4 g fat (2 g saturated fat), 42 mg cholesterol, 378 mg sodium, 80 g carbohydrate, 1 g fiber, 6 g protein.