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devils food cake by ruth reichl

Desciption

from the book "tender at the bone".

Tags

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Steps

  1. Preheat oven to 350
  2. Heat milk in small pan until bubbles begin to appear around edges
  3. Remove from heat
  4. Mix cocoa and white sugar together in a small bowl and slowly beat in warm milk
  5. Let cool
  6. Cream the butter with the brown sugar
  7. Beat in the eggs
  8. Sour cream
  9. And vanilla
  10. Add cocoa mixture
  11. Mix dry ingredients together and gently blend into butter mixture
  12. Do not overheat
  13. Turn into 2 well-greased and floured 9-inch layer cake pans
  14. And bake 25 to 30 minutes
  15. Until cake shrinks slightly from sides of pans and springs back when touched gently in the center
  16. Cool on a rack for a few minutes
  17. Then turn out onto rack
  18. Wait until completely cool before frosting
  19. Seven-minute frosting
  20. Combine egg whites
  21. Sugar
  22. Water
  23. Cream of tartar
  24. And salt in top of double boiler
  25. Set over simmering water and beat with an electric mixer for about 5 minutes
  26. Until soft peaks are formed
  27. Remove from heat and stir in vanilla
  28. Keep beating until frosting is stiff enough to spread
  29. Use immediately
  30. This looks like a lot
  31. But use it all
  32. It is enough to fill and frost the cake

Step 21

Total Time in Minute 60

Ingredients Count 15

cooking devils food cake by ruth reichl

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Ingredients

Milk

Cocoa

White sugar

Butter

Brown sugar

Eggs

Sour cream

Vanilla

Cake flour

Baking soda

Egg whites

Sugar

Water

Cream of tartar

Salt

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