ROSEMARY’S DEVIL’S FOOD BUTTERCREAM CAKE

April 21, 2010

Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Cakes

3/4 cup plus 2 tbls. shortening
1 cup sugar
2 large eggs
2 1/2 cups cake flour — sifted
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup cocoa
2 teaspoons baking soda
1 cup buttermilk
1 cup boiling water
1 teaspoon vanilla

Grease three 9-inch cakepans; line with wax paper, and grease and flour wax paper. Set aside.

Beat shortening at medium speed of an electric mixer until fluffy; gradually add sugar, beating well. Add eggs, one at a time, beating after each addition.

Sift together flour, baking powder, salt, and cocoa. Dissolve baking soda in buttermilk. Add flour mixture to creamed mixture, beginning and ending with flour mixture. Mix after each addition. Stir in boiling water and vanilla.

Pour batter into prepared pans. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and let cool completely on wire racks. Spread filling between layers and on top and sides of cake. Cover and chill 2 hours or until filling is firm. Spread frosting on top and sides of cake.

Filling:
Combine milk and cornstarch in a small saucepan; stir well. Cook over medium-low heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat, and let cool completely.

Transfer milk mixture to a large mixing bowl. Add sugar and remaining ingredients; beat at medium speed of an electric mixer 8 to 10 minutes or until thick and creamy.

Frosting
Place chocolate in top of a double boiler. Bring water to a boil; reduce heat to low, and cook until chocolate melts, stirring occasionally. Let cool.

Combine whipping cream and butter in a small saucepan; cook over medium heat, stirring constantly, until butter melts. Transfer whipping cream mixture to a medium mixing bowl. Gradually add powdered sugar, beating at medium speed of an electric mixer until smooth. Add melted chocolate, vanilla, and salt, beating until spreading consistency.

Yield: “1 3-layers”


Per Serving (excluding unknown items): 2121 Calories; 20g Fat (8.3% calories from fat); 51g Protein; 451g Carbohydrate; 16g Dietary Fiber; 433mg Cholesterol; 5024mg Sodium. Exchanges: 16 Grain(Starch); 2 Lean Meat; 1 Non-Fat Milk; 2 Fat; 13 1/2 Other Carbohydrates.

NOTES: From Carol’s 1993 Hometown Collection America’s Best Recipes

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