Devil's Food Cake I Good Recipes

Thursday, May 8, 2014

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Devil's Food Cake I

"This is an old fashioned, however smooth-to-make devil's meals cake recipe. Pound cake like texture and sinfully chocolately. This is from an vintage Philadelphia Bakery. Great while frosted with Chocolate Fudge Buttercream Frosting."

Ingredients :

half of cup butter
three (1 ounce) squares unsweetened chocolate
2 cups white sugar
2 eggs
1 cup water
2 1/four cups all-motive flour
1 half teaspoons baking soda
1/4 teaspoon salt
1/4 cup milk
1 teaspoon distilled white vinegar

Instructions :

Prep :	Cook : 24M	Ready in :

Preheat oven to 350 ranges F (one hundred seventy five tiers 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 apart to chill barely.
Cream collectively the sugar and the eggs until light in color. Add the chocolate combination to the eggs and temper aggregate via beating properly (so that you don't become with scrambled eggs!) Add 1 cup boiled water (nonetheless heat) and mix properly. Mixture can be very liquid.
Mix collectively the flour, baking soda, and salt. Add this combination 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 tiers F (one hundred seventy five levels C) for 30 minutes or till a toothpick inserted inside the middle comes out smooth. Cake divides well for filling with mousse, or ganache, or black woodland fillings. The first-class clue to this cake being nearly finished is that you may start to scent the aroma of chocolate filling your home!

Notes :

Reynolds® parchment may be used for less complicated cleanup/removal from the pan.

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