DEVILS FOOD CAKE

Steps:

• Set oven rack at the middle level of the oven and preheat to 375 degrees.
• For two 10-inch round cake pans, 2 inches deep, butter bottom and sides.
• and line the bottom of the pan with a circle of parchment paper. Doing the.
• same for one 14-inch round cake pan.
• For the cake batter, sift the dry ingredients into a mixer bowl (flour,.
• sugar, cocoa powder, salt, baking powder and baking soda) and add the.
• butter. Mix for 2 minutes on low speed. Add half of the buttermilk and.
• continue mixing 5 minutes longer. Scrape bowl and beaters, Mix remaining.
• buttermilk with the eggs, and add a third of at a time to the batter,.
• stopping and scraping between each addition.
• Divide batter between prepared pans (for 10-inch pans), or put all of the.
• batter into the 14-inch pan bake for 30 minutes, until layers are well risen.
• and firm. The 14-inch pan will take a little longer start checking at 35.
• minutes.
• Place pan on cooling rack for 10 minutes, and then un mold onto the rack,.
• cool right side up on the rack.
• Let the cake sit for a day before you ice or frost.
• It freezes very well. Wrap in SARAN WRAP and then foil. To defrost: leave.
• in wrappings until defrosted, then unwrap. I generally will defrost.
• partially, then torte the cake and allow it to continue defrosting. It cuts better.
• STORAGE: Keep under a cake dome or well wrapped at room temperature, unless.
• you have a frosting that needs to be refrigerated.