Devil's Food Cake

By Addie

This recipe won several blue ribbons at our state fair. The made-from-scratch chocolate layer cake topped with a fudgy homemade frosting is truly a can't-miss dessert.—Donna Carman, Tulsa, Oklahoma

Ingredients

• FROSTING:
• 3 ounces unsweetened chocolate, chopped
• 1/2 cup butter, softened
• 2 1/4 cups packed brown sugar
• 3 eggs
• 1 1/2 teaspoons vanilla extract
• 2 1/4 cups cake flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup water
• 1 cup (8 ounces) sour cream
• .......................................
• 1/2 cup butter, cubed
• 4 ounces unsweetened chocolate, chopped
• 3 3/4 cups confectioners' sugar
• 1/2 cup milk
• 2 teaspoons vanilla extract

Preparation

Step 1

In a microwave, melt chocolate; stir until smooth. Set aside. In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and melted chocolate.

Combine the flour, baking soda, salt and baking powder; add to the creamed mixture alternately with water and sour cream. Transfer to two greased and floured 9-in. round baking pans.

Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a small heavy saucepan, melt butter and chocolate over low heat. Remove from the heat; cool for 5 minutes. In a large bowl, beat the confectioners' sugar, milk and vanilla until smooth. Gradually beat in chocolate mixture until frosting is light and fluffy. Spread between layers and over top and sides of cake. Refrigerate leftovers. Yield: 12 servings.
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REVIEWS:

This cake is so much better than a box cake. The ease of the ingrediants and directions. With Peanut Butter Frosting Its my husband favorite cake.

My boyfriend asked me to make a chocolate cake for him yesterday. I am not particularly fond of chocolate, but this cake could change my mind! I love the texture of this cake! It's not too sweet either. The frosting is very sweet and balances the finished product. I will say that I had difficulty getting the frosting to become "light and fluffy", but it could be that my tiny kitchen was VERY hot when I made the frosting. I had to set my mixer on high and beat it for a couple of minutes, but once I did that and put it in the fridge, it was perfect! This is a keeper!