DEVILS FOOD CAKE/ I'm Confessin'

I have a confession to make … cookies are not my favorite dessert. Gasp! There, I said it. For my sweet tooth there is nothing like a homemade layer cake. The combination of cake and frosting make it a standout. My love for cake whether vanilla or chocolate is equal; the same goes for frosting. My eldest grand niece is a vanilla girl and my eldest grand nephew is a true purest and loves cake in its simplest form … just the cake, no frosting. It amazes me because isn't frosting the best part? Tell me your favorite cake and frosting flavors in a comment section below?

Even with my love of cake, I rarely bake one. I recently purchased three 7-inch cake pans which makes the perfect size cake for just the two of us. This was the first time using my new cake pans. I tried to achieve a smooth finish on the frosting and it turned out pretty good but not the perfect smoothness I was going for. This cake was frosted with my Favorite Buttercream and tastes great but leaves a textured finish. In a future post I tweak this buttercream recipe in search of a creamy finish. Stay tuned to see the result.

Devils Food Three-Layer Cake
2/3 cup Crisco Shortening
1½ cups Sugar
3 Eggs
2½ oz Unsweetened Chocolate, melted & cooled
2¼ cups Softasilk Cake Flour (or 2-1/8 cups Flour), sifted
1 tsp Baking Soda
1 tsp Salt
1¼ cups Buttermilk
Buttermilk Substitute: Add a little over 1 tbsp vinegar or lemon juice to 1¼ cups milk

Grease and flour three 7-inch cake pans.
In a separate bowl mix Flour, Baking Soda and Salt. Set aside.
Cream Shortening and Sugar until fluffy Add Eggs. Add melted Chocolate.
Stir in flour mixture alternately with Buttermilk. Pour into cake pans.
Bake at 350 for 25-30 minutes. (Refer to Recipes page for baking time for two-layer cake)
[This is the Popular Devils Food Cake recipe from the 1950 Betty Crocker Picture Cookbook]

Favorite Buttercream Frosting
1 cup Butter (2 sticks), softened
5 cups Confectioner’s Sugar, sifted
1 tsp Vanilla (optional)
4-5 tbsp Milk

Beat butter for 8-10 minutes until pale and double in volume.
Gradually add the sugar ½ cup at a time beating well after each addition.
Add the vanilla and milk. Beat well until icing is smooth and fluffy.

Butter after whipping for 10 minutes

Separate frosting into two bowls.
Keep half the frosting white. No need to add white food coloring.
Color half of the frosting pink with AmeriColor Deep Pink. 

Assemble the cake and frost each layer with white icing.
Optional: Crumb coat the top and sides of cake with white frosting. Chill in freezer for 5 minutes.

Frost the outside of the cake starting with white frosting along the bottom half of the cake.
Frost the remaining side and top of cake with pink frosting.
Pipe flowers with Wilton #1M tip in pink frosting.




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  1. I love white cake and white buttercream frosting but anything sweet that you bake, I really enjoy. Keep on baking. You inspire me.

  2. This cake looks fabulous. My favorite is chocolate cake with chocolate frosting, but I'd take a slice of this cake! Betsy

  3. This cake looks amazing! My favorite cake is chocolate cake with chocolate frosting. =)
    But..I also like chocolate cake with vanilla frosting.

    1. Melissa, Thank you! In my book, you can't go wrong with anything chocolate!

  4. My first choice is always vanilla, cake, ice cream, milk shake, etc. So, for me it's white cake and white buttercream frosting. Aimee

  5. Joan,
    I love stopping by to see what you are up to! YUMMY blog today. Great ideas and as always beautiful work. So your talent extends wayyyy beyond cookies! Have a great day!

    1. Hi Kathleen, Thanks for stopping by and for your kind remarks. Your evening with Ina sounds wonderful. She is my favorite too.


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