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Name: Devils Food Cake
Prep time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 1/3 c Buttermilk; 2/3 c Unsweetened cocoa powder; 1 tb Baking soda; 1 ts Vanilla extract; 2 1/2 c Sifted all-purpose; 1/2 c Butter, at room temperature; 1/4 ts Salt; 5 Eggs; 1 2/3 c Sugar; Fudge Frosting, see recipe

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INGREDIENTS

1 1/3 c Buttermilk
2/3 c Unsweetened cocoa powder
1 tb Baking soda
1 ts Vanilla extract
2 1/2 c Sifted all-purpose
1/2 c Butter, at room temperature
1/4 ts Salt
5 Eggs
1 2/3 c Sugar
Fudge Frosting, see recipe

Servings

INSTRUCTIONS

Preheat the oven to 350F. Grease and flour two 9-inch round cake pans. Line the bottoms with parchment or waxed paper, grease again, then sprinkle with flour to coat completely. Shake out any excess flour. Set aside. Sift together the flour, cocoa, baking soda, and salt. Set aside. In a large mixing bowl, beat the butter until creamy, then gradually add the sugar and beat until fluffy. Add the eggs, one at a time, beating well after each addition. Add the flour mixture to the egg mixture alternately with the buttermilk, and beat until smooth. Mix in the vanilla. Pour the batter into the prepared pans. Bake for 30 to 35 minutes, or until a cake tester inserted into the center of the cake comes out clean. Cool on wire racks for about 10 minutes. Remove the cakes from the pans and continue to cool on wire racks. Frost with Fudge Frosting when completely cool. YIELD: 10 to 12 servings Posted to EAT-L Digest 26 Dec 96 Recipe by: The Great American Dessert Cookbook From: Sean Coate Date: Fri, 27 Dec 1996 19:13:22 -0500

NOTES

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Devils Food Cake

1 1/3 c Buttermilk 
2/3 c Unsweetened cocoa powder 
1 tb Baking soda 
1 ts Vanilla extract 
2 1/2 c Sifted all-purpose 
1/2 c Butter, at room temperature 
1/4 ts Salt 
5  Eggs 
1 2/3 c Sugar 
  Fudge Frosting, see recipe

Preheat the oven to 350F. Grease and flour two 9-inch round cake pans. Line  the bottoms with parchment or waxed paper, grease again, then sprinkle with  flour to coat completely. Shake out any excess flour. Set aside.    Sift together the flour, cocoa, baking soda, and salt. Set aside.    In a large mixing bowl, beat the butter until creamy, then gradually add  the sugar and beat until fluffy. Add the eggs, one at a time, beating well  after each addition. Add the flour mixture to the egg mixture alternately  with the buttermilk, and beat until smooth. Mix in the vanilla. Pour the  batter into the prepared pans. Bake for 30 to 35 minutes, or until a cake  tester inserted into the center of the cake comes out clean. Cool on wire  racks for about 10 minutes. Remove the cakes from the pans and continue to  cool on wire racks. Frost with Fudge Frosting when completely cool.    YIELD: 10 to 12 servings  Posted to EAT-L Digest 26 Dec 96    Recipe by: The Great American Dessert Cookbook    From:    Sean Coate <swcoate@PEGANET.COM>    Date:    Fri, 27 Dec 1996 19:13:22 -0500

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Nutrition

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Serving Size: 1 Serving (2624g)
Recipe Makes: 1 Servings

Calories: 5870
Calories from Fat: 1180 (20%)

Amt Per Serving		% DV

	Total Fat 131.1g	175 %
	Saturated Fat 42.9g	214 %
	Monounsaturated Fat 49.8g
	Polyunsanturated Fat 17.3g
Cholesterol 5300.5mg		1631 %
Sodium 5874.9mg		203 %
Potassium 2651.2mg		70 %
Total Carbohydrate 1043.4g		307 %
	Dietary Fiber 10g	40 %
	Sugars, other 1033.5g
Protein 173.8g		248 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 5870

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