Devil’s Food Cake by Ruth Reichl

Recipe by BurtonFanatic
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 15
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350.
  • Heat milk in small pan until bubbles begin to appear around edges. Remove from heat.
  • Mix cocoa and white sugar together in a small bowl and slowly beat in warm milk. Let cool.
  • Cream the butter with the brown sugar. Beat in the eggs, sour cream, and vanilla. Add cocoa mixture.
  • Mix dry ingredients together and gently blend into butter mixture.
  • Do not overheat.
  • Turn into 2 well-greased and floured 9-inch layer cake pans, and bake 25 to 30 minutes, until cake shrinks slightly from sides of pans and springs back when touched gently in the center. Cool on a rack for a few minutes, then turn out onto rack.
  • Wait until completely cool before frosting.
  • Seven-minute Frosting.
  • Combine egg whites, sugar, water, cream of tartar, and salt in top of double boiler. Set over simmering water and beat with an electric mixer for about 5 minutes, until soft peaks are formed. Remove from heat and stir in vanilla. Keep beating until frosting is stiff enough to spread. Use immediately. This looks like a lot, but use it all; it is enough to fill and frost the cake.
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