Three 8 inch Devil's Food Cake Layers Recipe
Ingredients
| Unsweetened chocolate square | 3 | |
| Cake flour | 2 1/4 Cup (16 tbs), sifted | |
| Baking soda | 2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Butter | 1/2 Cup (16 tbs) | |
| Firmly packed light-brown sugar - 2 1/2 cups | ||
| Eggs | 3 | |
| Vanilla extract | 2 Teaspoon | |
| Sour milk or buttermilk - 1/2 cup | ||
| Boiling water | 1 Cup (16 tbs) | |
Directions
GETTING READY
1 Preheat the oven to 350F.
2 Grease three 8-by-1 1/2-inch layer-cake pans and dust with flour.
MAKING
3 In a pan, melt chocolate over hot, not boiling, water.
4 Allow to cool.
5 In a bowl, sift flour with soda and salt; set aside.
6 In a large bowl of electric mixer, add butter, brown sugar, eggs and vanilla, beat at high speed until light and fluffy, scraping the sides of bowl with a rubber spatula.
7 Beat in the chocolate on low speed
8 Beat in flour mixture, a little at a time, alternately with sour milk, beginning and ending with flour mixture.
9 Beat just until smooth, for about 1 minute.
10 Blend in the boiling water just until the mixture is smooth.
11 In the prepared pans, pour the batter.
12 Bake for 30 to 35 minutes or until the surfaces spring back when gently pressed with fingertip.
13 Alow to cool in pans for 10 minutes.
14 Remove from the pans and let cool thoroughly on wire racks.
SERVING
15 Cut and serve.
1 Preheat the oven to 350F.
2 Grease three 8-by-1 1/2-inch layer-cake pans and dust with flour.
MAKING
3 In a pan, melt chocolate over hot, not boiling, water.
4 Allow to cool.
5 In a bowl, sift flour with soda and salt; set aside.
6 In a large bowl of electric mixer, add butter, brown sugar, eggs and vanilla, beat at high speed until light and fluffy, scraping the sides of bowl with a rubber spatula.
7 Beat in the chocolate on low speed
8 Beat in flour mixture, a little at a time, alternately with sour milk, beginning and ending with flour mixture.
9 Beat just until smooth, for about 1 minute.
10 Blend in the boiling water just until the mixture is smooth.
11 In the prepared pans, pour the batter.
12 Bake for 30 to 35 minutes or until the surfaces spring back when gently pressed with fingertip.
13 Alow to cool in pans for 10 minutes.
14 Remove from the pans and let cool thoroughly on wire racks.
SERVING
15 Cut and serve.
Chef
