Devil’s Food Cake Recipe
This devil’s food cake recipe is truly devilishly, dark, moist and delicious. You can ice it but it tastes just as good without. In a warm climate chocolate icing and kids don’t mix.
Us Mums were thankful the kids could eat cake without getting themselves and everything else covered in chocolate! But if you want to be truly decadent melt a bar of chocolate and spread it on top!
The American lady who gave me the Dutch Apple Pie recipe also contributed the Devil’s food cake. She had spent time in a few hardship Ex-Pat postings, but it was no hardship to eat her desserts!Pauline Watson – A Nutty Tart’s Dessert Collection (Amazon) >>
¾ Cup Boiling Water
4 oz (100 g) Dark Chocolate
2 ¼ Cups Sifted Plain Flour
1 ½ Teaspoons Baking Soda
¾ Teaspoons Salt
¾ Teaspoons Baking Powder
¾ Cup (6 oz) Butter or Margarine
2 Cups Brown Sugar
3 Eggs Beaten
1 ½ Teaspoon Vanilla
¾ Cups Sour Milk (use milk with teaspoon of lemon juice added)
Prep & Cooking Guidance
Pour the boiling water over chocolate and stir until smooth then leave it to cool. Meanwhile sift the flour, soda, baking powder and salt together. Cream the butter or margarine with the sugar until fluffy. Add the eggs and beat thoroughly.
Blend in chocolate and vanilla. Add the sifted dry ingredients and milk alternately in small amounts, blending well after each addition. Pour into grease tin 9 x 13 in (23 x 33 cm) and bake in pre-heated at 180c / 350f / Gas Mark 4 for 40 to 45 minutes.
Note: The mixture is enough for a 3 layer cake made in round tins (bake for 20-25 mins). Or 30 cupcakes (bake for 20 mins).