Kathleen's Devil's Food Cake

Page 651

Cuisine: North American | Course Type: Desserts

(2 reviews)

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This is my new standard chocolate cake recipe. It is a little odd as most of the liquid is added at the end and so my handmixer labored in the cool of the morning to beat in all the ingredients. Baking two layers in 8" pans made two high domed cakes even though I spread the batter. Cooling them upside-down flattened them out enough so that they did not need any additional leveling. They could easily be split to make a 4 layer cake. It was moist, delicious and not crumbly.

(edited 20th January 2012) (0) comment (1) useful  

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