Wednesday, July 7, 2010

Devil's Food Cake

So I was really sick a week or so ago and couldn't eat a thing. I lost 5 pounds in 3 days and was feeling pretty miserable. Normally I would be ecstatic about losing 5 pounds but I had already lost all my pregnancy weight and purchased all new clothes. I typically LOVE shopping but after going from store to store and coming home empty handed (trying to find shorts in my size that come down to the knee) I finally went online and found a few pairs. But there are no others to choose from, no alternative options, I bought every style I could find. So when I put on my new shorts and they were too big for me, I freaked out. What's a girl to do? That's right...

My appetite was back- I scoured the cookbook to determine what I could binge on to gain back those few pounds. Then I saw the Devil's Food Cake book that I ordered, sitting on my shelf. The picture of the cake on the cover was irresistable. I figured making the recipe would inspire me to read it faster. It sure hit the spot! I haven't gained it all back, but it earned me a few pounds at least. The cake is good- but I really only eat cake for the frosting- and this frosting is heavenly! I had a little extra left over and I ate it by the spoonful. YUM. (You should know by now that I cannot decorate a cake to save my life, but I promise it tastes better than it looks!) This is my new "go to" chocolate frosting recipe! Try it, you'll like it.

Devil's Food Cake

1 cup sour milk (1 cup milk + 2 teaspoons white vinegar or lemon juice OR use 1 cup buttermilk)

2 cups flour
2 cups sugar
2/3 cup unsweetened cocoa
1/2 teaspoon salt
2 eggs
1 cup vegetable oil
1 teaspoon vanilla
1 cup boiling water
1 teaspoon baking soda

For sour milk, mix milk and vinegar in a small bowl. Set aside for five minutes.
In a large bowl, mix together all ingredients except the water and baking soda. Mix until batter is smooth. Add the
soda to the boiling water (kids love this part because it bubbles). Add soda/water mixture to batter. Mix well—batter will be thin.

Pour batter into a greased and floured 9x13-inch pan and bake at 350 degrees for 35 to 45 minutes or until middle is set.

If using round cake pans, grease pans very well and cut a round of wax paper to fit inside the bottom of the pans
to prevent cake from sticking when removed. Let cake cool five minutes in pans before turning out onto a wire rack.
Sandra’s Chocolicious Frosting

1/2 cup butter
2 tablespoons shortening
1 cup baking cocoa
8 ounces cream cheese
3 cups powdered sugar
1 teaspoon vanilla

Melt butter and shortening. Whisk in cocoa and stir until smooth. Let cool until it is cool enough to touch. Add cream cheese and mix thoroughly. Add powdered sugar and vanilla, mix well. will cover two 9" layers or a 9x13 cake.
*also tastes great with a spoon! Print Friendly and PDF
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