DEVIL'S FOOD CAKE
The frosting for this cake is time-consuming to prepare, but it's really
worth the effort!
3/4 cup unsweetened cocoa powder
1/2 cup boiling water
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened
2 cups granulated sugar
2 teaspoons vanilla extract
1 tablespoon chocolate or coffee liqueur
2 large eggs, at room temperature
1 cup buttermilk
FROSTING
8 oz bittersweet chocolate, coarsely chopped
6 large egg yolks
1 cup granulated sugar 'iz cup water
1 1/2 cups (3 sticks) butter, softened
2 teaspoons vanilla extract
Preheat the oven to 350°F. . Butter two 9 inch round cake pans. Line with
waxed paper. Butter the paper .. Stir the cocoa and water in a small bowl
until smooth .. Sift the flour, baking powder, baking soda, and salt into a
large bowl. . Beat the butter, sugar, vanilla, and liqueur in a large bowl
with an electric mixer at medium speed until creamy .. Add the eggs, one at
a time, until just blended after each addition .. With mixer at low speed,
gradually beat in the dry ingredients, alternating with the buttermilk.
Gradually beat in the cocoa mixture .. Spoon half the batter into each of
the prepared pans .. Bake for 30-40 minutes, or until springy to the touch
and a toothpick inserted into the centers comes out clean .. Cool the cakes
in the pans for 10 minutes. Turn out onto racks. Carefully remove the paper
and let cool completely .. Frosting: Melt the chocolate in a double boiler
over barely simmering water. Set aside to cool. . With mixer at medium
speed, beat the butter in a medium bowl until creamy .. Beat the egg yolks
in a large bowl until pale in color .. Place the sugar and water in a medium
saucepan over medium-low heat and stir until the sugar has dissolved and the
syrup boils. Wash down the sides of the pan with a pastry brush dipped in
cold water to prevent sugar crystals from forming. Cook, without stirring,
until the syrup reaches 238°F, or the soft-ball stage . . Remove from the
heat. Beat the syrup into the egg yolks in a slow, steady stream. Continue
beating until the mixture is cool. Gradually beat in the butter .. Beat in
the chocolate and vanilla until creamy .. Place one cake on a serving plate.
Spread with Ih of the frosting. Top with the remaining cake. Spread with the
remaining frosting. iVlakes one 9-inch cake Prep: 45 min. . Cooking 30-40
min. . Level: 1 . Keeps 3 days in the refrigerator
Reader's Digest Cakes
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