Devil's food with fudge frosting
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Devil's food with fudge frosting
  Fudge    Frosting  
Last updated 6/12/2012 12:54:05 AM. Recipe ID 15971. Report a problem with this recipe.
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      Title: Devil's food with fudge frosting
 Categories: Desserts, Personal
      Yield: 8 Servings
 
MMMMM----------------------------CAKE---------------------------------
  1 3/4 c  Sifted cake flour
    1/2 c  Cocoa powder (not a mix)
      1 ts Baking soda
    1/2 ts Salt
    1/2 c  Unsalted butter
  1 1/4 c  Granulated sugar
  1 1/2 ts Vanilla
      2 lg Eggs
      1 c  Boiling water

MMMMM--------------------------FROSTING-------------------------------
    1/4 c  Unsalted butter
      2 c  Confectioners' sugar
      2 oz Unsweetened chocolate
           - melted
  1 1/2 ts Vanilla
      2 tb Half-and-half OR milk OR
           - evaporated milk
 
  PREHEAT THE OVEN TO 350F. Grease 2 8-inch layer cake pans well, then
  dust them generously with cocoa. (This gives the cake layers a rich
  brown finish). Sift the flour, cocoa, baking soda and salt onto a
  piece of waxed paper and set it aside. Cream the butter until it is
  fluffy, add the sugar and vanilla, and continue beating until the
  batter is silvery and light. Beat the eggs in one by one, then add
  the sifted dry ingredients, alternately with the boiling water,
  beginning and ending with the dry ingredients and beating well after
  each addition. Divide the batter equally between the two pans,
  smoothing the tops. Bake the layers uncovered for 30 to 35 minutes,
  or until the layers feel spongy to the touch and begin to pull away
  from the sides of the pans. Cool the layers upright in their pans on
  wire racks for 10 minutes, then carefully loosen them around the
  edges with a spatula and turn them onto wire racks. Cool them
  completely. FOR THE FROSTING: Cream the butter until it is light,
  then add the confectioners' sugar gradually, beating all the while.
  Beat in the melted chocolate and vanilla, then add just enough cream
  to make the frosting a good consistency for spreading. Sandwich the
  two cake layers together with frosting, then frost the top and sides
  of the cake. Swirl the frosting into peaks and valleys.
  
  JEAN ANDERSON
  
  PRODIGY GUEST CHEFS COOKBOOK
 




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Recipe ID 15971 (Apr 03, 2005)

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