Devil’s Food Cake
Category:
Cakes |
Equipment:
10 in. (25 cm) cake pans, parchment paper, bowl, spoon, sifter, mixer |
No. Servings:
20 |
Serving Size:
1/10 cake |
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Yield:
2 10 in. cakes |
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| 10 oz. | boiling water |
| 4 oz. | cocoa powder |
| 5 oz. | * milk |
| 1 tsp. | vanilla extract |
| 12 oz. | cake flour |
| 2 tsp. | baking soda |
| 1/2 tsp. | salt |
| 8 oz. | butter, softened |
| 11 oz. | dark brown sugar |
| 7 oz. | sugar |
| 10 oz. | * eggs (about 5 large) |
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1 | Grease cake pans and line the bottom with a circle of parchment. | 2 | Preheat oven to 350°F (177°C). | 3 | Mix water and cocoa powder until smooth. Add milk and vanilla. | 4 | Sift flour, baking soda, and salt together. | 5 | Combine the butter with the sugar in the mixer. Mix with the paddle attachment until well creamed. | 6 | Alternately mix in the dry ingredients, eggs, and cocoa mixture. | 7 | Portion into pans and immediately bake at 350°F (177°C) for 40–45 minutes until done when tested with a skewer. |
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| Nutrition Information | | Calories | 277 | | Fat (g) | 12 | | Protein (g) | 4 | | Carbohydrate (g) | 41 | | Cholesterol (mg) | 85 | | Sodium (mg) | 209 | | Key | * = Time/Temperature Control for Safety Food | ** = Critical Control Point | † = Ingredient/Method Note |
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