Thursday, May 19, 2016

Recipe:It's Devil's Cake Day today - May 19

      Observed annually on May 19, National Devil’s Food Cake Day is enjoyed by chocolate cake lovers  around the world.

     Devil’s Food cake is a divine chocolate cake. It differs from a regular chocolate cake by its darker color and tends to be more moist and airy. Devil’s Food cake recipes use hot or boiling water as the primary liquid. Cocoa is typically used in the batter, as opposed to chocolate, and coffee can be added for a distinctive flavor. A delicious chocolate frosting usually accompanies the cake.

       Recipes for Devil’s Food cakes often appeared alongside recipes for Angel Food cakes. One of the earliest recipes appeared in the August 10, 1898, edition of the Hagerstown Exponent of Hagerstown, Indiana.

Nutritional Facts

1 serving (1 slice) equals 543 calories, 23 g fat (14 g saturated fat), 110 mg cholesterol, 389 mg sodium, 82 g carbohydrate, 1 g fiber, 5 g protein.


· 1 cup butter, softened
· 1-1/2 cups sugar
· 3 eggs
· 1 teaspoon vanilla extract
· 2 cups all-purpose flour
· 1/4 cup baking cocoa
· 1 teaspoon baking powder
· 1 teaspoon baking soda
· 1 teaspoon ground cinnamon
· 1/2 to 1 teaspoon ground nutmeg
· 1/4 to 1/2 teaspoon ground cloves
· 1 cup buttermilk
· 3-3/4 cups confectioners' sugar
· 1/4 cup baking cocoa
· 6 tablespoons strong brewed coffee
· 6 tablespoons butter, melted
· 1 teaspoon vanilla extract
· Whole almonds, optional 


1 In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla.

2 Sift together all dry ingredients; add to creamed mixture alternately with buttermilk. Pour into two greased and floured 9-in. round baking pans.

3 Bake at 350° for 30-35 minutes or until a toothpick comes out clean. Cool on wire racks for 10 minutes before removing from pans.

4 In a small bowl, combine all icing ingredients except nuts. Spread frosting between layers and over the top and sides of cake. Garnish with almonds if desired.

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