Devil’S Food Cake By Ruth Reichl Recipe

Name: Devil’S Food Cake By Ruth Reichl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cake; 1 cup milk; 3/4 cup cocoa; 1/3 cup white sugar; 1 cup butter; 1 cup brown sugar; 3 eggs; 1 cup sour cream; 1 teaspoon vanilla; 2 cups sifted cake flour; 1 1/2 teaspoons baking soda; frosting; 4 egg whites; 1 1/2 cups sugar; 1 cup water; 1 teaspoon cream of tartar; 1/8 teaspoon salt; 1 teaspoon vanilla; 1/2 teaspoon salt

Servings: persons

cake
1 cup milk
3/4 cup cocoa
1/3 cup white sugar
1 cup butter
1 cup brown sugar
3 eggs
1 cup sour cream
1 teaspoon vanilla
2 cups sifted cake flour
1 1/2 teaspoons baking soda
frosting
4 egg whites
1 1/2 cups sugar
1 cup water
1 teaspoon cream of tartar
1/8 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon salt

1
Preheat oven to 350.
2
Heat milk in small pan until bubbles begin to appear around edges. Remove from heat.
3
Mix cocoa and white sugar together in a small bowl and slowly beat in warm milk. Let cool.
4
Cream the butter with the brown sugar. Beat in the eggs, sour cream, and vanilla. Add cocoa mixture.
5
Mix dry ingredients together and gently blend into butter mixture.
6
Do not overheat.
7
Turn into 2 well-greased and floured 9-inch layer cake pans, and bake 25 to 30 minutes, until cake shrinks slightly from sides of pans and springs back when touched gently in the center. Cool on a rack for a few minutes, then turn out onto rack.
8
Wait until completely cool before frosting.
9
Seven-minute Frosting.
10
Combine egg whites, sugar, water, cream of tartar, and salt in top of double boiler. Set over simmering water and beat with an electric mixer for about 5 minutes, until soft peaks are formed. Remove from heat and stir in vanilla. Keep beating until frosting is stiff enough to spread. Use immediately. This looks like a lot, but use it all; it is enough to fill and frost the cake.

1640

kcal

Calories

Fat

209

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: cake, 1 cup milk, 3/4 cup cocoa, 1/3 cup white sugar, and more.

Yes, Devil’S Food Cake By Ruth Reichl falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Devil’S Food Cake By Ruth Reichl

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