Devil's Food Cake Cockaigne Noreen & Marion

From Joy of Cooking, "The best chocolate cake we know. Whether made With 2 or 4 ounces chocolate, it is wonderfully light, but rich and moist." Laurie & Steve's "Best Chocolate Glaze" might be great on this!

Preheat oven to 350 degrees. Prepare the following custard:
Cook and stir in a double boiler, over (not in) boiling water:
2 to 4 ounces unsweetened chocolate (I use 4)
1/2 cup milk
1 cup light brown sugar, firmly packed
1 egg yolk

Remove from the heat when thickened. Have other ingredients at about 70 degrees. Sift before measuring:
2 cups cake flour

Resift with:
1 teaspoon baking soda
1/2 teaspoon salt

Beat until soft:
1/2 cup butter

Add and cream until light:
1 cup sifted sugar

Beat in, one at a time:
2 egg yolks

Add the flour to the butter mixture in 3 parts, alternating with the following mixture:
1/4 cup water
1/2 cup milk
1 teaspoon vanilla

Stir the batter until smooth after each addition. Stir in the chocolate custard.
Whip, until stiff, but not dry:
2 egg whites

Fold them lightly into the cake batter. Bake in two 9-inch round greased pans, about 25 minutes. Spread when cool with icing.

Best Chocolate Glaze: (Laurie's recipe)

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