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Old Fashioned Red Devil's Food Cake |
"Chocolate cake with pecan filling and seafoam frosting. My Aunt constantly made this cake and it is very wet and wealthy."
Ingredients :
- 2 cups all-cause flour
- half of cup unsweetened cocoa powder
- 2 teaspoons baking soda
- half teaspoon salt
- 1/2 cup shortening
- 2 eggs
- 1/2 cup sour milk
- 1 cup boiling water
- 1 teaspoon vanilla extract
- 1 half cups white sugar
- 1/3 cup white sugar
- 1 tablespoon all-motive flour
- 2 tablespoons butter
- 2/three cup milk
- three egg yolks
- 1/8 teaspoon salt
- half teaspoon vanilla extract
- 1 cup chopped pecans
- three/4 cup packed brown sugar
- 3/four cup white sugar
- 1/eight teaspoon cream of tartar
- 1/three cup warm water
- 3 egg whites
- half of teaspoon vanilla extract
Instructions :
Prep : | Cook : 24M | Ready in : |
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- Preheat oven to 350 tiers F (175 stages C). Grease and flour 2 - nine inch pans. Sift together 2 cups flour, cocoa, baking soda and half teaspoon salt. Set apart.
- In a huge bowl, cream shortening and 1 half of cup sugar until mild and fluffy. Add eggs separately, beating properly after every. Add flour aggregate alternately with bitter milk. Add 1 cup boiling water and 1 teaspoon vanilla.
- Divide batter into two 9 inch pans. Bake at 350 levels F (175 tiers C) for 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow layers to cool, then unfold Pecan Filling among layers.
- To make Pecan Filling: In a sauce pan, combine 1/three cup sugar, 1 tablespoon flour, butter, milk and egg yolks. Cook over medium heat, stirring continuously, until thick. Remove from warmth, upload 1/8 teaspoon salt and half of teaspoon vanilla. Stir in pecans and set apart to chill. Spread between layers of cake, then frost with Satin Seafoam Icing.
- To make Satin Seafoam Icing: In a sauce pan, integrate three/4 cup brown sugar, three/four cup white sugar, cream of tartar and 1/3 cup hot water. Cover and convey to a boil. Uncover and prepare dinner till 246 stages F (120 stages C). Remove from warmness. In a huge bowl, beat egg whites until foamy. While beating with an electric mixer at medium velocity, slowly pour hot syrup in a skinny movement over egg whites. Turn mixer to high pace, and continue beating until stiff peaks shape, and frosting is thick enough to spread. Add half teaspoon vanilla.
Notes :
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