DEVIL'S FOOD CAKE

This is the cake I made this weekend and it turned out great! Chocolate is the all time comfort food and it just seems to make the day a little bit better,when you have a bite of chocolate. This cake is moist and very tasty,add some butter cream icing and it can be a great dessert for a special Saturday night dinner party or for a Tuesday night family meal. I have also made this as a birthday cake for a friend who loves chocolate,she really enjoyed it!

I hope you try this cake and share your thoughts about it.

Try some other great recipes on:www.havefunbaking.com

DEVIL'S FOOD CAKE

1 tbsp. unsweetened cocoa powder (for dusting pan)
2 cups sifted cake flour
1-1/2 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
1-1/2 cups sugar
1 cup buttermilk (at room temperature)
1/2 cup butter or margarine (softened)
1 tsp. vanilla
3 eggs at room temperature
3 ounces semisweet chocolate (melted)

Preheat the oven to 350 degrees F. Grease two 9 inch round cake pans and dust with cocoa and tap out the excess.
With a mixer on low speed,beat all remaining ingredients for 1 minute,scraping sides of bowl occasionally.Increase speed to medium-high and beat 2 minutes longer,scraping sides of bowl twice.
Pour batter into prepared pans and bake until toothpick inserted in the centre comes out clean,about 30 minutes.Cool cakes in pans on racks 10 minutes,then turn out of pans and cool to room temperature.Fill and frost with Butter Cream or Chocolate Butter Cream Frosting.

BUTTER CREAM FROSTING

1/3 cup butter (softened)
2 cups confectioner's sugar (sifted)
1/4 cup light cream
2 tsp. vanilla
1 or 2 drops of food coloring,optional

In the bowl of an electric mixer,cream butter at medium-high speed until light and fluffy.
Reduce mixer speed to medium and alternately beat in sugar and cream,a little at a time.Add vanilla and beat until creamy.

To make Chocolate Butter Cream Frosting use the same recipe but omit the food coloring and add 3 ounces melted semisweet chocolate or 1/2 cup of sifted unsweetened cocoa.

Makes enough to fill and frost one 9 inch layer cake or to frost one 13x9 inch sheet cake or 24 cupcakes.