Triple Layer Devils Food Cake Recipes

Steps:

• Preheat oven to 325°F.
• In a large mixing bowl, sift together dry ingredients. Add oil, coffee and milk and mix at medium speed for 2 minutes. Add eggs and vanilla and beat 2 more minutes. Expect batter to be thin.
• Pour into a 9" x 13" greased and floured pan or 2- 9" round pans. Bake 9 x 13 pan for about 45 minutes or 9" pans for about 30 minutes. Cool in pans for about 15 minutes and then cool completely on racks.
• While cake is cooling make the icing: Combine the milk and flour in a saucepan and cook over low heat until thick, whisking constantly. Cover and refrigerate until chilled.
• In a medium bowl, beat butter, shortening, sugar and vanilla until creamy. Add chilled milk and flour mixture and beat for 10 minutes. Frost cooled cake and enjoy! The frosting sounds intimidating, but it is worth it! By the way, for some reason, we prefer this cake chilled, right out of the refrigerator. The rich chocolate and cool frosting just seem to taste best this way.

Steps:

• For cake: Preheat to 350. Prepare 3 9-inch pans. Bring water and coffee to boil. Remove from heat. Add cocoa and whisk till smooth. Cool completely. Sift dry ingredients together. Beat butter till fluffy. Add sugar in 4 additions. Add eggs and yolks 1 at a time, beating just to blend after each. Using spatula, mix in dry ingredients alternately with cocoa, beginning and ending with dry ingredients. Divide among pans. Bake about 23 minutes. For frosting: Carefully scrape seeds from vanilla beans into pan. Add cream, sugar, yolks, and slat and blend. Stir over medium low heat till custard thickens and leaves path on back of spoon, about 7 minutes; DO NOT BOIL. Mix in chocolate, butter and syrup. Remove from heat; stir till smooth. Mix in sour cream. Transfer to bowl and refrigerate until spreadable, stirring occasionally, about 1 hour. Frost cake.

Steps:

• For cake: Preheat oven to 350 degrees F. Lightly butter three 9 inch cake pans with 1 3/4 inch-high sides. Line bottoms with waxed paper rounds. Butter paper. Bring water & coffee powder to boil in heavy small saucepan. Remove from heat. Add cocoa & whisk until smooth. Cool completely. Sift flour, baking powder, baking soda & salt into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Add sugar in four additions, beating well after each addition & scraping down sides of bowl occasionally. Add eggs & yolks one at a time, beating just to blend after each addition. Using rubber spatula, mix dry ingredients into butter mixture alternately with cocoa mixture, beginning & ending with dry ingredients. Divide batter evenly into prepared pans. Bake until toothpick inserted into centers comes out clean, about 23 minutes. Cool cakes in pans on racks 10 minutes. Turn out onto racks. Peel off waxed paper; cool completely. (Can be prepared 1 day ahead. Return cakes to pans & cover tightly with foil. Let stand at room temperature.) For frosting: Carefully scrape seeds from vanilla beans into heavy large saucepan (save beans for another use). Add cream, sugar, yolks & salt, blend well. Stir over medium-low heat until custard thickens & leaves path on back of spoon when finger is drawn across, about 7 minutes; do not boil. Mix in chocolate, butter & corn syrup. Remove from heat; stir until smooth. Mix in sour cream. Transfer frosting to bowl & refrigerate until spreadable, stirring occasionally, approximately 1 hour. Place 1 cake layer on platter. Spread 1 cup froating over. Repeat with second cake layer & frosting. Top with third cake layer. Spread remaining frosting over top & sides of cake, swirling decoratively. (Can be made 1 day ahead. Cover with cake dome & chill. Let stand at room temperature 1 hour.) Sprinkle white & milk chocolate shavings thickly over top of cake.

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.