Devil's Food Cake Cockaigne
Yield
1 cakePrep
20 minCook
40 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
unsweetened chocolate
|
|
| ½ | cup |
milk
|
|
| 1 | cup |
sugar
firmly packed |
|
| 2 | cups |
cake flour
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | each |
egg yolks
|
*
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
butter
|
|
| 1 | cup |
sugar
sifted |
|
| 2 | each |
egg yolks
|
*
|
| ¼ | cup |
water
|
|
| ½ | cup |
milk
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | each |
egg whites
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
unsweetened chocolate
|
|
| 118 | ml |
milk
|
|
| 237 | ml |
sugar
firmly packed |
|
| 473 | ml |
cake flour
|
|
| 5 | ml |
baking soda
|
|
| 1 | each |
egg yolks
|
*
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
butter
|
|
| 237 | ml |
sugar
sifted |
|
| 2 | each |
egg yolks
|
*
|
| 59 | ml |
water
|
|
| 118 | ml |
milk
|
|
| 5 | ml |
vanilla extract
|
|
| 2 | each |
egg whites
|
*
|
Directions
Preheat oven to 350℉ (180℃).
Prepare the following custard: Cook and stir in a double boiler over-not in- boiling water the unsweetened chocolate, milk, brown sugar, and 1 egg yolk.
Remove from heat when thickened, Have other ingredients at about 70 degrees F.
Sift before measuring 2 cups of cake flour. Resift with baking soda and salt.
Beat the butter until soft then beat in the egg yolks one at a time. Add the flour to the mixture in 3 parts alternating with a mixture of the water, milk and vanilla.
Stir the batter until smooth after each edition. Stir in the chocolate custard. Whip the egg whites until stiff but not dry.
Fold lightly into cake batter. Bake in greased pans for about 25 minutes.
Spread, when cool with caramel icing.
