Devils Food Cake With Fluffy Frosting

RED DEVIL'S FOOD CAKE WITH VANILLA FROSTING

Steps:

• Gather the ingredients.
• Heat the oven to 350 F/180 C. Grease and flour two 8-inch round cake pans.
• Sift together granulated sugar and cocoa powder.
• In mixing bowl, blend the sugar and cocoa with melted shortening.
• Add beaten eggs; stir to mix well. Blend in hot coffee and food coloring.
• Combine the flour, salt, baking soda, and baking powder; blend well.
• In a cup, combine buttermilk or the buttermilk substitute and 1 teaspoon of vanilla.
• Add the flour mixture to the first mixture, alternating with the buttermilk (or its substitute) and vanilla.
• Spoon the batter into the prepared cake pans and spread evenly. Bake for 25 to 30 minutes or until a wooden pick or cake tester inserted in center comes out clean.
• Cool the cakes in the pan on a rack for 10 minutes. Remove the cakes to racks to cool completely.
• While the cake cools, make the frosting. In a mixing bowl with an electric mixer on low speed, combine the confectioners' sugar, butter, and 1 1/2 teaspoons of vanilla. Increase the mixer to medium speed and beat in 1 tablespoon of milk. Add more milk, as needed, to make a creamy, spreadable frosting.
• Spread some frosting on one of the rounds.
• Place the other round on top of the first round and then frost the top and sides of the cake.

CHOCOLATE FROSTING FOR DEVIL'S FOOD CAKE

Steps:

• Beat the butter and mayonnaise in the bowl of a stand mixer fitted with the paddle attachment, on high, until light and fluffy, 3 to 4 minutes. With the mixer on low, slowly add the melted chocolate. Continue mixing on low speed until all of the chocolate is incorporated, stopping to scrape down the sides of the bowl as needed.
• Turn off the mixer and add one-third of the sugar. Mix on low to combine, stopping to scrape down the sides of the bowl. Repeat until all of the sugar has been incorporated. Add the salt and continue to beat until the frosting is smooth and lightens slightly in color, 2 to 3 minutes.
• Use immediately or store in an airtight container at room temperature for up to 4 hours or refrigerate for up to a week. Bring to room temperature before using chilled frosting.

MAGNOLIA BAKERY'S DEVIL'S FOOD CAKE WITH FLUFFY COCONUT ICING

Steps:

• Make Cake: Grease and flour three 9x2" round cake pans and line bottoms with waxed paper; set aside.
• Sift dry ingredients and set aside.
• Using medium speed of mixer, cream butter until smooth.
• Add sugar and beat until fluffy for 3 minutes.
• In separate bowl, beat egg yolks until thick and lemon colored for 2 minutes.
• Add beaten yolks to butter mix and beat well.
• Add chocolate, mixing well.
• Add dry ingredients in thirds, alternating with milk and vanilla.
• With each addition, beat until well mixed, but do not overbeat.
• Using a spatula, scrape down bowl, making sure ingredients are well blended and batter is smooth.
• In separate bowl, beat egg whites on high to soft peaks.
• Gently fold into batter.
• Divide batter into pans and bake at 350º for 30 to 35 minutes.
• Cool in pans 10 minutes.
• Remove from pans and cool completely on wire rack.
• Make Icing: Combine egg whites, sugar, water, corn syrup, salt in top of double boiler.
• Place over rapidly boiling water.
• Using high speed, beat constantly 6 to 8 minutes, or until icing stands in soft peaks.
• Remove from heat, add vanilla and beat 1 minute, or until icing has desired spreading consistency.
• Use immediately.
• On cooled cake, ice between layers, then ice top and sides of cake with seven minute icing.
• Sprinkle top and sides generously with coconut.