Devils Food Cake Soaked In Rum

DEVIL'S FOOD CAKE

Steps:

• To make the frosting: Put the chocolate in a large heatproof bowl. In a small saucepan, bring the cream to a boil. Pour the cream over the chocolate, move the bowl gently to let the cream settle. Set the mixture aside until softened, about 4 minutes. Whisk until smooth. Cover the surface of the frosting with plastic wrap. Set aside and let set up at room temperature, about 2 hours.
• To make the cake: Set a rack in the middle of the oven and preheat to 350 degrees F. Lightly butter two 9-inch round cake pans and line the bottoms with a circle of parchment or wax paper.
• In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
• In a standing mixer fitted with the paddle attachment, beat the butter at medium speed until smooth, about 2 minutes. Increase the speed to medium-high and slowly add the sugar. Continue beating until light and smooth, about 4 minutes. Turn the mixer off and scrape down the sides of the bowl with a rubber spatula. Add the cocoa powder and vanilla and beat at medium speed for 1 minute more. (Stop the machine and scrape down the sides of the bowl again, if needed.) With the mixer running at medium-low speed, add the eggs, one at a time, beating for 1 minute between each addition. Scrape down the sides of the bowl.
• Combine the water and milk in a saucepan and bring just to a boil. Remove from the heat.
• With the mixer at low speed, add the flour mixture, about a 1/4 cup at a time. Carefully pour the hot liquid into the batter. Remove the bowl from the mixer and, using a large rubber spatula, finish combining the batter until smooth. Divide the batter evenly between the prepared pans. Lightly drop each pan onto the counter to settle the batter.
• Set the pans on the middle rack in the oven. Bake until the cakes begin to pull away from the sides of the pans and the center springs back when touched lightly, about 30 to 35 minutes.
• Cool the cakes, in the pans, on a rack for 10 minutes. Turn the cake layers out of the pans and cool on the rack. (If not assembling the cake right away, wrap the layers in plastic wrap and store at room temperature for up to 1 day, or freeze for up to 2 months.)
• Assemble the Devil's Food Cake. Place 1 cake layer upside-down on a cake stand or flat plate. Scoop about 1/3 of the icing onto the center of the layer. Using a large, offset spatula, spread the icing evenly over the layer to the edges. Place the other cake layer, rounded-side up, on top. Evenly spread half of the remaining icing over the top, spreading any excess icing down the sides. Spread the remaining icing around the sides of the cake. Use the tip of the offset spatula to make a swirling pattern in the icing. Serve. Store under a cake dome or loosely wrapped with plastic, at room temperature, for up to 2 days.
• Copyright 2001 Television Food Network, GP. All rights reserved

DEVIL'S FOOD CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch pan or two 9 inch round pans.
• In a small pan melt the butter or margarine with the unsweetened chocolate. Set aside to cool slightly.
• Cream together the sugar and the eggs until light in color. Add the chocolate mixture to the eggs and temper mixture by beating well (so you don't end up with scrambled eggs!) Add 1 cup boiled water (still warm) and blend well. Mixture will be very liquid.
• Mix together the flour, baking soda, and salt. Add this mixture to the chocolate mixture and blend well.
• Mix together the vinegar and the milk and stir into the chocolate batter. Pour into prepared pan(s).
• Bake at 350 degrees F (175 degrees C) for 30 minutes or until a toothpick inserted in the center comes out clean. Cake divides well for filling with mousse, or ganache, or black forest fillings. The best clue to this cake being nearly done is that you will start to smell the aroma of chocolate filling your house!

DEVIL'S FOOD CAKE SOAKED IN RUM

Steps:

• Mix flour, soda, salt and sugar into food processor.
• Pulse with metal blade; set aside.
• Cream shortening in mixer until soft.
• Add sifted dry ingredients and 3/4 cups milk.
• Mix till well blended.
• Add vanilla, eggs, and melted chocolate, and remaining milk.
• Beat 1 minute longer.
• Pour into well greased and floured 2 9-inch layer pans.
• Bake in 350 degreeee oven for 30 minutes.
• Set on wire rack for 5 minutes then invert; poke holes with fork all over one side of cake and pour rum on both layers.
• Let rest for 30 minutes or overnight.
• Then frost with my Recipe #51345.

ABSOLUTELY DIVINE DEVIL'S FOOD CAKE

Steps:

• Cake:.
• Preheat oven 350 degrees Fahrenheit. Grease bottom and sides of 2 (9 x 1 1/2" or 9 x 2") round layer-cake pans. Dust with flour and shake out excess. Melt chocolate in double boiler over simmering water. Set aside to cool slightly. Drain beet juice into a small bowl. Place beets on a cutting board and chop into very small pieces. Add to beet juice and set aside.
• Beat butter, sugar, eggs and vanilla in a large bowl with an electric mixer on high speed until very fluffy, about 5 minutes, scraping sides occasionally. Reduce speed to low and beat in melted chocolate.
• Stir together flour, baking soda and salt in a medium-size bowl. With mixer on low speed, alternately beat flour in fourths and buttermilk in thirds into chocolate mixture, beginning and ending with flour. Mix until incorporated, about 1 minute. Add beets and juice and mix on medium speed until blended, about 1 minute. The batter will be thin and you will see pieces of beets.
• Divide the batter equally between the 2 prepared pans. Bake in the 350 degrees oven for 30 - 35 minutes or until cake tester inserted in center comes out clean and top of cake springs back when lightly pressed with fingertips. DO NOT over bake or cake will be dry. Cool cakes in pans on wire racks for 10 minutes and then invert onto racks.
• NOTE: If desired, cake layers may be wrapped in foil and kept at room temperature overnight, or they may be frozen. Defrost wrapped cake at room temperature before frosting.
• Frosting:.
• Heat cream in a medium-size saucepan just until it comes to a boil. Remove from heat and add chocolate and vanilla, stirring until mixture is smooth and chocolate is melted. Transfer mixture into a plastic or glass bowl (metal causes the sides to get too cold and set up too quickly.) Refrigerate, stirring every 10 minutes until mixture is as thick as pudding, about 50 - 60 minutes. At this point the frosting will begin to set up very quickly. Leave in refrigerator and stir every 5 minutes until frosting is a thick as fudge, about 15 more minutes. Alternatively, the frosting may be placed over ice water and stirred constantly until spreading consistency. If it begins to get too thick, immediately remove it from the water.
• To assemble the cake, (make sure cake has cooled and has reached room temperature) place one cake layer top-side down on serving platter. Spread with a third of the frosting and top with second layer, bottom-side up. Spread remaining frosting over top and sides. Let stand at room temperature for frosting to set.
• NOTE: The frosted cake may be held at room temperature, uncovered, overnight or refrigerated up to 2 days. Bring to room temperature before serving.

DEVIL'S FOOD CAKE

Steps:

• Preheat the oven to 350˚F. Grease three 8-inch round cake pans with butter or nonstick cooking spray and set aside. (Alternatively, you can use two 9-inch round pans, or prepare cupcake pans or other cake pans as directed.)
• Sift the flour, cocoa powder, baking soda, and salt into a mixing bowl and set aside.
• Whip the sugar, buttermilk, vegetable oil, eggs, and vanilla in the bowl of a standing mixer fitted with the whisk attachment on medium speed until all the ingredients have blended together, about 30 seconds. (If a standing mixer is not available, the batter can be whisked by hand in a large mixing bowl for about 1 minute.)
• Add approximately half the flour mixture and mix on low speed until combined, about 30 seconds. Repeat with the remaining flour mixture. Remove the bowl from the mixer and scrape down the sides and bottom of the bowl with a rubber spatula to make sure that the flour is fully incorporated.
• Pour the batter evenly into the prepared pans. The batter should come one-third or one-half the way up the sides of the pans.
• Bake for 40 to 45 minutes, rotating the pans once halfway through.
• When the centers of the cakes spring back to the touch, remove the cakes from the oven and allow them to cool for 5 to 10 minutes in their pans. (You can also test for doneness by inserting a toothpick or fork into the center of the cake and checking that it comes out clean.) Run an offset spatula or dull knife between the sides of the cakes and the pans and transfer the cakes right side up to a wire rack to bring them to room temperature.
• Once the cakes are at room temperature, ice as desired (see Icing a Cake, page 14). Uniced cakes can be wrapped in plastic wrap and refrigerated for up to 2 days before icing and serving, or frozen for up to 2 weeks. (Trim the layers flat before freezing them. Once frozen, the layers need to sit at room temperature for only 15 minutes before you start icing them, but allow 2 hours at room temperature for the cake to thaw fully before serving it.)

SPICED DEVIL'S FOOD CAKE

Steps:

• Preheat oven to 350°. Cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Add vanilla. , Sift together all dry ingredients; add to creamed mixture alternately with buttermilk. Pour into 2 greased and floured 9-in. round baking pans. , Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool on wire racks for 10 minutes before removing from pans., In a small bowl, combine all icing ingredients except nuts. Spread frosting between layers and over the top and sides of cake. If desired, top with almonds.