The New Basics Cookbook
Kathleen's Devil's Food Cake
Page 651
Cuisine: North American | Course Type: Desserts
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Recipe Reviews
Peckish Sister from Central, FL
This is my new standard chocolate cake recipe. It is a little odd as most of the liquid is added at the end and so my handmixer labored in the cool of the morning to beat in all the ingredients. Baking two layers in 8" pans made two high domed cakes even though I spread the batter. Cooling them upside-down flattened them out enough so that they did not need any additional leveling. They could easily be split to make a 4 layer cake. It was moist, delicious and not crumbly.
(edited 20th January 2012) (0) comment (1) useful
aj12754 from Montclair, NJ
Excellent moist cake. Love the tang buttermilk (even a small amount as in this cake) adds to baked goods. This recipe is followed by Kathleen's chocolate icing on the next page. The latter is disappointing and I'd either pair the cake with a different chocolate frosting (the chocolate satin icing on p. 658 of The New Basics is great) or your favorite vanilla frosting.
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