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Chocolate Devil's Food Cake




Source of Recipe


WKRG


Recipe Introduction


Here is a simple recipe for a chocolate devil's food cake or use your favorite boxed cake mix from the grocery store.



List of Ingredients




Chocolate Devil's Food Cake


1 + 1/2 cup all-purpose flour
3 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
1 cup sugar
2 teaspoons vanilla
3/4 cup milk
3/4 cup melted butter
2 eggs

Ingredients for frosting

1 stick (1/2 cup) + 3 tablespoons softened butter
3 cups powdered sugar or confectioner's sugar
1/2 cup unsweetened cocoa powder
1 1/2 teaspoon vanilla extract
4 to 5 tablespoons lukewarm milk

Preheat oven to 350 deg F

Grease a 9 inch heart shaped cake pan.

Mix flour, cocoa powder, baking powder, sugar and vanilla in a bowl.

Melt the butter at low heat and add to the dry ingredients. Also add milk and eggs.

Mix everything together until smooth, either by hand or by using an electric mixer at slow speed.

Transfer to bake tin and bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 35 to 45 minutes.

After the cake has cooled, slice the cake through the middle to make two layers (easier if the cake has been in the fridge).

Frosting
Cream the softened butter with powdered sugar in a bowl.
Add cocoa, vanilla and 4 tablespoons lukewarm milk, and mix until smooth.
Do not over-mix. If necessary, add some more milk.

Use one 1/3 of the frosting between the two layers, 1/3 on top, and the rest around the cake.
This cake should have room temperature when served.

Chocolate Dipped Strawberries
Melt down your favorite chocolate ( white or dark) and dip washed strawberries.
You can also use chocolate bark which is located in the baking aisle, it melts much easier.

Chocolate Fondant Flowers
2 lbs sifted confectioners' sugar (powdered)
1/4 cup cold water
1 tablespoon unflavored gelatin
1/4 cup liquid glucose or 1/4 cup white corn syrup
1 1/2 tablespoons glycerine
2 tablespoons vegetable shortening (optional)
4 ounces unsweetened chocolate, melted or 1/2 cup cocoa
1 teaspoon flavoring such clear vanilla extract or 1 teaspoon almond extract, paste or 1 teaspoon liquid, coloring if desired


Recipe




Place sifted confectioners’ sugar into a large bowl and make a well in the center.
P
our the water into small saucepan and sprinkle the gelatin on top to soften for about 5 minutes.

Gently heat the gelatin and stir until it is dissolved and clear. Do not boil.

Remove from the heat and add the glucose or syrup, glycerine and shortening, stirring until well blended.

Pour the mixture into the well of sugar and mix until most of the sugar is blended.

Knead with your hands until all of the sugar is combined and the mixture becomes stiff.

Knead in melted chocolate. If the mixture is very sticky, add small amounts of confectioners? sugar.

Shape the mixture into a ball, wrap it tightly in plastic wrap, and let it rest at room temperature overnight in an airtight container.

Use cookie cutters to cut out different shapes of flowers.

Put them on a separate pan to dry. They will become hard to the touch.

Once they are dry you can place them on your cake as decoration