McCalls Devils Food Cake

CulinaryJen · #1 (**permalink**) 01-30-2003, 09:06 PM

I am looking for the recipe for:

Devils Food Cake Recipe from McCalls red cookbook

Can anyone help?

dlj5752 · #2 (**permalink**) 02-01-2003, 04:13 PM

McCalls Best Devil's Food Cake...... 3 squares unsweetened chocolate...... 2 1/4 cups sifted cake flour....... 2 teaspoons baking soda...... 1/2 teaspoon salt...... 1/2 half cup soft butter or margarine...... 2 1/2 cups light brown sugar...... 3 eggs...... 2 teaspoons vanilla extract...... 1/2 cup sour milk or buttermilk...... 1 cup boiling water....... 1. Melt chocolate over hot, not boiling water. Let cool....... 2. Preheat oven to 350. Grease well and flour two 9" cake pans; or three 8" pans...... 3. Sift flour with soda and salt; set aside...... 4. In large bowl beat butter, sugar, eggs, and vanilla with an electric beater until light and fluffy--about 5 minutes. Scrape sides of bowl occasionally...... 5. At low speed, beat in chocolate...... 6. Beat in flour mixture (in fourths), alternately with milk (in thirds), beginning and ending with flour mixture. Beat just until smooth--about 1 minute...... 7. Beat in water just until mixture is smooth. Batter will be thin...... 8. Pour in pans and bake 30 to 35 minutes or until surface springs back when gently pressed...... There is also a recipe for Cocoa Devils Food Cake.

CulinaryJen · #3 (**permalink**) 02-01-2003, 09:15 PM

Thank you SO much!

Annette2 · #4 (**permalink**) 02-03-2003, 07:39 PM

There is a wonderful recipe for Devils Food Cake in the March 4 issue of Woman's Day. If you would like I will send it on to you.
Annette2

CulinaryJen · #5 (**permalink**) 02-04-2003, 05:22 AM

yes, please

Annette2 · #6 (**permalink**) 02-04-2003, 03:04 PM

Devil's Food Cake

CAKE
3/4 cup unsweetened cocoa powder
2 1/3 cups boiling water
2 1/3 cups granulated sugar
3/4 cup oil
3 large eggs, at room temperature
1 Tbsp vanilla extract
2 1/2 cups all-purpose flour
2 tsp baking soda
1 tsp salt

FROSTING
1 stick (1/2 cup) butter, softened
1 1/2 tsp vanilla extract
3 cups confectioners' sugar
6 oz unsweetened baking chocolate,
melted and cooled
About 1/2 cup heavy (whipping) cream

1. Heat oven to 325 degrees F. Coat two 8-or 9 X2 in. round cake pans with nonstick spray. Line bottoms with wax paper.

2. CAKE: Put cocoa powder and boiling water in a medium bowl; stir until smooth. When cool, add next 4 ingredients. Beat with mixer on medium speed until blended. On low speed, add flour, baking soda and salt. Beat just until smooth (batter is thin). Divide between pans.

3. Bake 45 to 55 minutes until a wooden pick inserted in center of cakes comes out clean. Cool in pans on a wire rack 10 minutes. Run knife around edges of cakes, invert on rack, peel off paper and cool completely.

4. FROSTING: Beat butter and vanilla in a large bowl with mixer on medium speed until creamy. Reduce speed to low and beat in 1/2 cup sugar, then melted chocolate. Alternate beating in remaining sugar and 1/2 cup cream. Increase speed to medium; beat, adding more cream if needed, until spreadable.

5. TO ASSEMBLE: Turn cakes right side up. With a serrated knife, trim tops level if necessary. Place 1 layer top side down on serving plate *(see tip). Spread top with 1 cup frosting. Add second layer, top side down.

6. Brush any crumbs off cake. Coat with a thin layer frosting, then spread and swirl on remaingin frosting.

*Tip: To keep serving plate clean, tuck strips of wax paper under edge of cake before frosting. Pull strips out when finished.

Per Serving: 522 cal, 5 g pro, 72 g car, 3g fiber, 27 g fat (11 g saturated fat), 66 mg chol, 380 mg sod.