Magnolia Bakery's Devil's Food Cake With Fluffy Coconut Icing

Recipe by Marie
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Make Cake: Grease and flour three 9x2" round cake pans and line bottoms with waxed paper; set aside.
  • Sift dry ingredients and set aside.
  • Using medium speed of mixer, cream butter until smooth.
  • Add sugar and beat until fluffy for 3 minutes.
  • In separate bowl, beat egg yolks until thick and lemon colored for 2 minutes.
  • Add beaten yolks to butter mix and beat well.
  • Add chocolate, mixing well.
  • Add dry ingredients in thirds, alternating with milk and vanilla.
  • With each addition, beat until well mixed, but do not overbeat.
  • Using a spatula, scrape down bowl, making sure ingredients are well blended and batter is smooth.
  • In separate bowl, beat egg whites on high to soft peaks.
  • Gently fold into batter.
  • Divide batter into pans and bake at 350º for 30 to 35 minutes.
  • Cool in pans 10 minutes.
  • Remove from pans and cool completely on wire rack.
  • Make Icing: Combine egg whites, sugar, water, corn syrup, salt in top of double boiler.
  • Place over rapidly boiling water.
  • Using high speed, beat constantly 6 to 8 minutes, or until icing stands in soft peaks.
  • Remove from heat, add vanilla and beat 1 minute, or until icing has desired spreading consistency.
  • Use immediately.
  • On cooled cake, ice between layers, then ice top and sides of cake with seven minute icing.
  • Sprinkle top and sides generously with coconut.
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