Mahogany Devils Food Cake Recipes

Steps:

• 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.

Steps:

• To make the frosting: Put the chocolate in a large heatproof bowl. In a small saucepan, bring the cream to a boil. Pour the cream over the chocolate, move the bowl gently to let the cream settle. Set the mixture aside until softened, about 4 minutes. Whisk until smooth. Cover the surface of the frosting with plastic wrap. Set aside and let set up at room temperature, about 2 hours.
• To make the cake: Set a rack in the middle of the oven and preheat to 350 degrees F. Lightly butter two 9-inch round cake pans and line the bottoms with a circle of parchment or wax paper.
• In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
• In a standing mixer fitted with the paddle attachment, beat the butter at medium speed until smooth, about 2 minutes. Increase the speed to medium-high and slowly add the sugar. Continue beating until light and smooth, about 4 minutes. Turn the mixer off and scrape down the sides of the bowl with a rubber spatula. Add the cocoa powder and vanilla and beat at medium speed for 1 minute more. (Stop the machine and scrape down the sides of the bowl again, if needed.) With the mixer running at medium-low speed, add the eggs, one at a time, beating for 1 minute between each addition. Scrape down the sides of the bowl.
• Combine the water and milk in a saucepan and bring just to a boil. Remove from the heat.
• With the mixer at low speed, add the flour mixture, about a 1/4 cup at a time. Carefully pour the hot liquid into the batter. Remove the bowl from the mixer and, using a large rubber spatula, finish combining the batter until smooth. Divide the batter evenly between the prepared pans. Lightly drop each pan onto the counter to settle the batter.
• Set the pans on the middle rack in the oven. Bake until the cakes begin to pull away from the sides of the pans and the center springs back when touched lightly, about 30 to 35 minutes.
• Cool the cakes, in the pans, on a rack for 10 minutes. Turn the cake layers out of the pans and cool on the rack. (If not assembling the cake right away, wrap the layers in plastic wrap and store at room temperature for up to 1 day, or freeze for up to 2 months.)
• Assemble the Devil's Food Cake. Place 1 cake layer upside-down on a cake stand or flat plate. Scoop about 1/3 of the icing onto the center of the layer. Using a large, offset spatula, spread the icing evenly over the layer to the edges. Place the other cake layer, rounded-side up, on top. Evenly spread half of the remaining icing over the top, spreading any excess icing down the sides. Spread the remaining icing around the sides of the cake. Use the tip of the offset spatula to make a swirling pattern in the icing. Serve. Store under a cake dome or loosely wrapped with plastic, at room temperature, for up to 2 days.
• Copyright 2001 Television Food Network, GP. All rights reserved

Steps:

• Set a rack at the middle level of the oven and preheat to 350 degrees.
• Sift flour, baking soda and salt, once then set aside. With an electric mixer set at medium speed, beat butter until soft and light. Add sugar and continue beating until very light, about 5 minutes. Beat in chocolate, then eggs, 1 at a time. Continue beating until light and smooth.
• Beat in half the sour cream, then half the flour mixture, scraping bowl and beater(s). Repeat with remaining sour cream and flour mixture, scraping again. Combine vanilla and boiling water and gently beat into batter. Pour batter into prepared pan and bake for about 45 minutes, until firm and well risen. Cool in pan on rack for 5 minutes, then unmold and cool on a rack. For the frosting, combine all ingredients in bowl of mixer. Whisk to combine then place over a pan of simmering water, gently whisking until mixture is hot and sugar is dissolved. Use electric mixer on medium speed to beat until cooled, but not dry. To finish, cover top and side of cake with frosting, swirling it from the center outward.

Steps:

• Prepare cake batter and bake in 2 (9-inch) round cake pans as directed on package . Cool completely.
• Coarsely chop 12 of the cookies. Add to 2 cups of the whipped topping in large bowl along with 1-1/2 cups of the marshmallows; stir gently until well blended.
• Place 1 of the cake layers on serving plate; spread with the whipped topping mixture. Cover with the second cake layer. Frost top with the remaining 1 cup whipped topping. Refrigerate until ready to serve. Top with the remaining 8 cookies, halved, and the remaining 1 cup marshmallows just before serving. Store leftover cake in refrigerator.

Steps:

• Sift flour, baking powder, soda, cocoa, and salt into a large mixing bowl.
• Stir in the sugar.
• Lightly beat the eggs, milk and vanilla.
• Add to the mixing bowl, then add the oil and coffee.
• Beat until a smooth batter is formed.
• Pour batter into a greased and lined 23cm square tin.
• The batter will be thin.
• Bake at 180°C degrees for about 1 hour or until the cake springs back when lightly touched.
• Leave in tin 5 minutes before turning on to a cooling rack.
• When cold dust with icing sugar or ice with your favourite frosting.

Steps:

• Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan. Line bottom with wax or parchment paper; butter paper.
• Whisk together dry ingredients in a mixing bowl. Add remaining ingredients; with an electric mixer, beat on low speed until moist. Raise speed to medium; beat until smooth, about 3 minutes more.
• Pour into prepared pan; bake until a toothpick inserted in center comes out clean with a few moist crumbs, 25 to 30 minutes. Cool in pan 10 minutes; invert onto a wire rack. Remove paper; reinvert to cool completely. Dust with confectioners' sugar, if desired.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch pan or two 9 inch round pans.
• In a small pan melt the butter or margarine with the unsweetened chocolate. Set aside to cool slightly.
• Cream together the sugar and the eggs until light in color. Add the chocolate mixture to the eggs and temper mixture by beating well (so you don't end up with scrambled eggs!) Add 1 cup boiled water (still warm) and blend well. Mixture will be very liquid.
• Mix together the flour, baking soda, and salt. Add this mixture to the chocolate mixture and blend well.
• Mix together the vinegar and the milk and stir into the chocolate batter. Pour into prepared pan(s).
• Bake at 350 degrees F (175 degrees C) for 30 minutes or until a toothpick inserted in the center comes out clean. Cake divides well for filling with mousse, or ganache, or black forest fillings. The best clue to this cake being nearly done is that you will start to smell the aroma of chocolate filling your house!

Steps:

• In the top of a double boiler, combine cocoa and 1 cup sugar. Beat 1 egg; add to double boiler. Add 1 cup milk; cook until thick and smooth. Set aside to cool. , Meanwhile, cream shortening and remaining sugar in a large bowl. Add remaining eggs, one at a time, beating well after each addition. , Sift together flour, baking soda and salt; add alternately with remaining milk to creamed mixture. Add vanilla and cooled cocoa mixture; beat thoroughly. Pour into two greased 8- or 9-in. round baking pans. , Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool. Frost with your favorite seven-minute or fudge icing.

Steps:

• Adjust oven rack to upper- and lower-middle positions; heat oven to 350 degrees.
• Grease three 8-inch pans, line bottom of each pan with parchment paper round, grease agin and flour.
• Combine chocolate and cocoa in medium bowl; pour boiling water over and whisk until smooth.
• Sift together flours, baking soda, and salt onto large bowl and set aside.
• Place butter in bowl of standing mixer and beat at medium-high speed until creamy, about 1 minute.
• Add brown sugar and beat on high until light and fluffy, about 3 minutes.
• Stop mixer and scrape down bowl.
• Increase speed to medium-high and add eggs one at a time, beating 30 seconds after each addition.
• Reduce speed to medium; add sour cream and vanilla and beat until combined, about 10 seconds.
• Stop mixer and scrape down bowl.
• With mixer on low, add about one third of flour mixture, followed by about one half of chocolate mixture.
• Repeat, ending with flour mixture; beat until just combined, about 15 seconds.
• Do not overbeat.
• Remove bowl from mixer; scrape bottom and sides of bowl and mix gently to be certain all ingredients are combined.
• Divide batter evenly among cake pans, smooth batter to edges of pan with angled spatula.
• If baking three 8-inch cakes, place two pans on lower-middle rack and one on upper-middle rack.
• Bake until skewer inserted in center comes out clean, 20 to 23 minutes for 8-inch cakes.
• Cool on wire rack 15 to 20 minutes.
• Run knife around pan perimeter to loosen.
• Invert cakes onto large plate; peel off parchment, and reinvert onto lightly greased rack.
• Cool completely before frosting.

Steps:

• To make the cake, preheat oven to 350 degrees. Butter and lightly flour 2 8-inch-round cake pans. Place the cocoa, 3 tablespoons of sugar and the water in a small pan and cook over low heat until smooth and blended. Remove from the heat and stir in the milk; set aside.
• Cream the butter, add the vanilla and 1/2 cup of sugar and beat until light. Beat in the yolks and then gradually add the cocoa mixture. Mix well. Mix the flour, cream of tartar, salt and baking soda, add to the first mixture and blend just until smooth.
• Beat the egg whites until foamy. Slowly add the remaining sugar and beat until the whites are stiff but not dry. Fold the whites into the batter. Spread in the pans and bake until a toothpick inserted into the center comes out clean, about 25 to 30 minutes. Cool in the pans for 5 minutes before turning out onto racks.
• To make the frosting, stir together all the ingredients except the vanilla in a heavy saucepan. Bring to a rolling boil and cook, stirring vigorously, for 1 minute. Let cool completely. Add the vanilla and beat until thick. Frost the cake.