Devilishly delicious chocolate cake turns every occasion into a party!
Growing up in Louisiana, one of our favorite pastimes was baking the Black Midnight Cake out of Betty Crocker’s cookbook. Piled high with a double-batch of White Mountain Frosting, it was delicious to the last bite.
During the summers, we enjoyed plenty of family reunions. Everyone brought their favorite dishes. Aunt Kitty baked her chocolate sheet cake for every family gathering. She said “Everyone loves chocolate cake.” She was right . . . every bite of Aunt Kitty’s chocolate sheet cake was devoured!
Recently, I came across Aunt Dot’s Devil’s Food Cake recipe. It was a great beginning for this cake. Knowing how I like tall, multi-layer cakes, I doubled the ingredients and came up with this new version. The result was a four-layer, devilishly delicious chocolate cake!
Devil's Food Cake
This cake is an intensely rich chocolate cake. It is sure to spark joy in every chocolate lover!
- 1 1/2 cups unsweetened cocoa powder
- 4 cups boiling water
- 5 cups all-purpose flour
- 4 tablespoons baking soda
- 2 teaspoons salt
- 3 cups sugar
- 1 1/2 cups vegetable oil
- 1 1/2 cups sour cream
- 8 large eggs
- 2 tablespoons vanilla
Frosting: 2 sticks(1 cup) unsalted butter, room temperature, 1 cup shortening, 1 1-pound bag confectioners sugar, 1 24 oz. bag semi-sweet chocolate chips(melted in a double boiler and cooled), 1 tablespoon vanilla and 1/4 - 1/2 cup whole milk( add one tablespoon at a time until the frosting is spreadable-consistency!
Preheat oven to 350Fº. Grease four 9" X 3" cake rounds. Add a circle of parchment paper to each pan; set aside.
In a medium bowl, combine the cocoa powder and boiling water; stir together; set aside.
In a medium bowl, whisk together the dry ingredients - flour, baking soda and salt; set aside.
In the bowl of an electric mixer, beat the sugar, oil, sour cream, eggs, and 1 tablespoon vanilla. Add the cooled cocoa mixture. Mix together.
Reduce to low speed, add the dry ingredients. Beat just until smooth.
Divide the mixture between pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
Cool the layers in the pans on wire racks for 15 to 20 minutes. Invert them onto a wire rack; cool completely.