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Devil's Food Cake

February 11, 2019


I’m one of those bakers who measures everything out ahead of time. I really enjoy the process of baking, so filling all those little bowls with carefully measured ingredients makes me happy. I found this chocolate cake recipe–torn from a magazine–among my thick file of them, and was delighted with the results. I’m also one of those who has files of recipes torn from magazines. I honestly can’t tell you where this recipe came from, only that it’s good. The cake is extremely moist and rich. I recommend it be served with vanilla ice cream.


For the Cake

1 cup butter, softened

3 cups packed light brown sugar

4 large eggs, at room temperature

2 tsp. vanilla extract

2 2/3 cups all-purpose flour

¾ cup baking cocoa

3 tsp. baking soda

½ tsp. salt

1 1/3 cups sour cream

1 1/3 cups boiling water


For the Frosting

½ cup butter, cubed

3 oz. unsweetened chocolate, chopped

3 oz. semisweet chocolate, chopped

5 cups confectioners’ sugar

1 cup (8oz) sour cream

2 tsp. vanilla extract


1.      Preheat oven to 350˚. Grease and flour (I use Baker’s Joy) three 9-inch round baking pans.

2.      In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Carefully mix in water until blended.

3.      Transfer to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.

4.      For frosting, in a metal bowl over simmering water, melt butter and chocolates; stir until smooth. Cool slightly.

5.      In a large bowl, combine confections’ sugar, sour cream and vanilla. Add chocolate mixture; beat until smooth. Spread frosting between layers and over top and sides of cake. Refrigerate leftovers.


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