Devils Food Cake

Directions

1. 1
   Set oven rack at the middle level of the oven and preheat to 375 degrees.
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   For two 10-inch round cake pans, 2 inches deep, butter bottom and sides.
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   and line the bottom of the pan with a circle of parchment paper.
4. 4
   Doing the.
5. 5
   same for one 14-inch round cake pan.
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   For the cake batter, sift the dry ingredients into a mixer bowl (flour,.
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   sugar, cocoa powder, salt, baking powder and baking soda) and add the.
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   butter.
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   Mix for 2 minutes on low speed.
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    Add half of the buttermilk and.
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    continue mixing 5 minutes longer.
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    Scrape bowl and beaters, Mix remaining.
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    buttermilk with the eggs, and add a third of at a time to the batter,.
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    stopping and scraping between each addition.
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    Divide batter between prepared pans (for 10-inch pans), or put all of the.
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    batter into the 14-inch pan bake for 30 minutes, until layers are well risen.
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    and firm.
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    The 14-inch pan will take a little longer start checking at 35.
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    minutes.
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    Place pan on cooling rack for 10 minutes, and then un mold onto the rack,.
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    cool right side up on the rack.
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    Let the cake sit for a day before you ice or frost.
23. 23
    It freezes very well.
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    Wrap in SARAN WRAP and then foil.
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    To defrost: leave.
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    in wrappings until defrosted, then unwrap.
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    I generally will defrost.
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    partially, then torte the cake and allow it to continue defrosting.
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    It cuts better.
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    STORAGE: Keep under a cake dome or well wrapped at room temperature, unless.
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    you have a frosting that needs to be refrigerated.