Today you get a new recipe from me. I was just asked (yesterday) to do a cake for Friday for a 16 year old birthday party. It’s for a dear friend, so I said that I’d do it. You’ll get to see the results tomorrow. Today, I’ll give you a new chocolate cake recipe – another of my favorites. I’ll also tell you what not to do since I messed the first one up royally. I’m going to also tell you how to make lemons into lemonade…I know, a little Pollyanna of me. Who can’t play the glad game every once in a while? The first thing is the recipe. This recipe is from a friend who got me into making cakes. After I tasted her cakes and saw her results, I mooched recipes off of her, and my passion began. I had to convert this from bakery measurements in ounces to actual measurements for real people.
Day #111 – Devil’s Food Cake Recipe
April 20, 2012 by 5 Comments
Devilish Devil’s Food Cake
Cocoa 1 1/2 cups
Sugar 4 1/2 cups
Boiling Water 4 1/2 cups
Soy Oil 1 1/2 cups
Vanilla 3 1/2 tsp
Flour 6 cups
Salt 1 tsp
Baking Soda 2 heaping tsp.
1. Preheat oven to 275. This will cook low and long.
2. Sift cocoa and sugar into a bowl.
3. Add boiling water and mix with whip on low for 3 minutes.
4. Add oil and eggs. Mix on medium for 3 minutes.
5. Add vanilla and mix until combined.
6. Sift dry ingredients into a separate bowl and mix. Add to liquid mixture and mix for 3 minutes on medium. Scrape bowl twice in between mixing. The batter will be runny.
7. Divide mixture between pans. This amount provides enough batter for two 9″ pans and one 6″.
8. Bake at 275 for 1 1/2 hours +. The recipe always seems to take forever to cook, and I’m constantly checking it. Glance at an hour and then keep going. It’s ready when it springs back to your touch or a toothpick comes out clean.
Corban helped me every step along the way.
OK – Now onto the colossal error. I said in Cake Making 101 that one of the biggest mistakes beginning bakers make is not not follow the recipe EXACTLY. I don’t know how I did it, but I grabbed the bread flour instead of the normal flour. Bread flour has a higher protein content, so the chemistry gets all messed up when you substitute. The result was a cake that began to crumble as I took it out of the pan. The edges fell apart making it unusable for my purpose. So, I had to bake another cake. However, I claimed to make lemonade out of this disaster, and here’s what I did.
Kenzie’s birthday was never celebrated with my husband’s side of the family, and we’re gathering for dinner tonight, so I used a cookie cutter to make mini cakes. I stuck a Reese’s cup on the top, which makes everything seem fabulous. The cake still tastes great, it was just not usable for my original purpose. I also took some of the smaller cakes pieces and made them into “cake bites” (yes this was just made up by me) and gave them to some guys working at our house today. So, it was a win win.