Upon awaking yesterday, I had two things on my mind, Devil’s Food cake, and Devil’s Food Cake. I dreamt I had made one and it was sub par, and well that got me revved up, and once my motor’s revved I’m ready to ride, so I started rummaging around the kitchen to see if I had all the necessary ingredients to make this wonderful cake, and low and behold!!! I did! There were a few cheats I had to make, which are great to know anyway, so I’ll explain some of those as I go. Really easy substitutions, everybody should know anyways. And any excuse to use my 10″ fluted pan, a Bunt Pan by any other name, makes me excited, I know, Im very easily amused! So I got the eggs and butter out to come up to room temp, and started gathering the others, saving steps as I go which is one of my greatest tips. First of all it called for Buttermilk, which unlike any other southern household, I don’t have, like ever. so I needed to make sour milk. Which means in the bottom of a 1 cup measuring cup, put one TBLS. Bottled lemon juice,and fill to one cup with Milk, let stand for at least 5 minutes, which I still had from canning, it’s a great form of citric acid. Useful in so many things, I couldn’t list them all, and still do this post!
Preheat oven to 350ºF
 Have ready a greased and floured 10″ fluted tube pan, making sure to get into all the little crevices, with both grease and flour. Set aside
Whisk together in a med bowl:
2 cups  sifted Swan’s Down Cake Flour
1 tsp Baking Soda
1/2 tsp salt
Whisk together well in a separate bowl:
1 cup Buttermilk or sour milk you’ve made
1 cup sugar
2/3 cup Nestle’s Cocoa Powder
1 1/2 tsp McCormicks Pure Vanilla Extract
Beat in a large Mixing Bowl until creamy,
1 stick Land’O’Lakes Unsalted Butter
Slowly add and beat until light and fluffy, pushing down sides when necessary, with a spatula, 3-5 minutes
1/2 cup Dominos Sugar
1/2 cup packed Domino’s Light Brown sugar
Beat in one at a time 2 lg eggs
Beat in on low speed:
The flour mixture in 3 parts and the buttermilk mixture in 2 parts, alternating, scraping down sides as necessary.
Scape into the greased and floured pan and spread evenly.
Bake until a tooth pick inserted in the center, comes out clean, about 45-55 minutes.
Allow to cool in pan for a few minutes until the pan is touchable,
Checking all sides to make sure it doesn’t stick, it should slide right out so have a rack and a Cake plate ready. Cool on rack for a few more minutes, and carefully slide on to Cake Plate. The frosting will go on smoother if the cake is just a little bit warmish, not hot or the frosting will just melt.

Chocolate Butter Powdered Sugar  Frosting      
4 oz Semisweet chocolate 3 TBLS of half and half
5 TBLS Butter,
1 cup powdered sugar added a little at a time,
2 TBLS Cocoa,
1 tsp Vanilla,
1 TBLS Light Corn Syrup
adding more or less of one ingredient or another, wet or dry, to make thicker, or thiner. It should be very, Shiny, Smooth, and Creamy.
I kept thinking, didn’t I say something about, great healthy recipes, for the New Year, oh maybe that wasn’t me, I could have read that somewhere, or dreamt it perhaps, I’ve been having really crazy dreams anyways, so that must be it, because Devils Food cake has been on my mind since I made the very first Angel Food Cake Ricky,  such a totally different cake, but so good it’s hard not to make it, when I have all the ingredients, love, time, and energy, in the world!!!!! That’s just who I am! So my resolution, today is “no more promises, that, I’ll stop making these taste treats, as long as I live” Because obviously, I won’t. There an official New Years resolution!!! Ta!!!! Da!!!!! For those of you who know me, I’ve quit just about everything that there is to quit, and I just don’t see the point in depriving, myself or anyone else, anything, sweet and delicious!!! So I won’t! I will stick to my word tha t as it warms up, we’ll be doing more salads and lighter fare and I have a really hearty Garlic Vege Soup coming up you’ll love!!!

But for now, as always, Enjoy!!!
© Jennifer Green Alger 2010