Mahogany Devil's Food Cake |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
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I found this recipe hand-written on a piece of paper, tucked into an old recipe book I bought at a garage sale, notes Jamie Regier of Omaha, Nebraska. It has since become one of my family's most-requested desserts. Ingredients:
2 tablespoons butter, softened |
2 cups sugar |
2 eggs |
1 teaspoon vanilla extract |
2-1/2 cups king arthur unbleached 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 |
Directions:
1. 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.
2. 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.
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