The Only Chocolate Cake Recipe You'll Ever Need! (Devil's Food)
By Karen=^..^= on April 25, 2002
Photo
Photo by JAG0913
256 Reviews
* timer
* *Prep Time:* 30 mins
* *Total Time:* 1 hrs 15 mins
* *Servings:* 16
About This Recipe
"This chocolate cake is absolutely thee best we have ever had. It is so
moist and rich, I never make anything else (unless I am short on time :)
The frosting recipe included goes perfectly with this cake, but you can
use any frosting you like. Try this once and you'll see why I call it
"The Only Chocolate Cake Recipe You'll Ever Need"!! Adding 2/18/06: I
want to note that I recently used sweetened whipped heavy cream with
vanilla and it was just as fabulous as the frosting recipe listed, plus
much easier. I also used hazelnut coffee in the cake and it added even
more of a little extra something!"
Ingredients
Cake
o 2 cups all-purpose flour
o 1 teaspoon salt
o 1 teaspoon baking powder
o 2 teaspoons baking soda
o 3/4 cup unsweetened cocoa powder
o 2 cups sugar
o 1 cup vegetable oil
o 1 cup hot coffee
o 1 cup milk
o 2 large eggs
o 1 teaspoon vanilla
Frosting
o 1 cup milk
o 5 tablespoons all-purpose flour
o 1/2 cup butter, softened
o 1/2 cup shortening
o 1 cup sugar
o 1 teaspoon vanilla
Directions
1. Preheat oven to 325°F
2. In a large mixing bowl, sift together dry ingredients. Add oil,
coffee and milk and mix at medium speed for 2 minutes. Add eggs and
vanilla and beat 2 more minutes. Expect batter to be thin.
3. Pour into a 9" x 13" greased and floured pan or 2- 9" round pans.
Bake 9 x 13 pan for about 45 minutes or 9" pans for about 30
minutes. Cool in pans for about 15 minutes and then cool completely
on racks.
4. While cake is cooling make the icing: Combine the milk and flour in
a saucepan and cook over low heat until thick, whisking constantly.
Cover and refrigerate until chilled.
5. In a medium bowl, beat butter, shortening, sugar and vanilla until
creamy. Add chilled milk and flour mixture and beat for 10 minutes.
Frost cooled cake and enjoy! The frosting sounds intimidating, but
it is worth it! By the way, for some reason, we prefer this cake
chilled, right out of the refrigerator. The rich chocolate and cool
frosting just seem to taste best this way.
--
*Ginny Butterfield
Cranberry Twp, PA
*
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