Devil's Food Cake
Betty's Recipe
Ingredients (Cake)
Method (Cake)
1. Sift dry ingredients into a large bowl for an electric mixer.
2. Add softened butter, water and vanilla.
3. Beat on a medium speed for 3 minutes.
4. Add eggs, increase speed slightly, beat for further 3 minutes.
5. Pour into two well greased deep 20cm (8in) cake tins.
6. Bake in a moderate oven 35-40 minutes.
7. When cold cut each cake in half, horizontally, sandwich together again with whipped cream, spread tops of cakes with Chocolate Glace Icing.
Ingredients (Icing)
Method
1. Combine chocolate, oil and water in top of a double saucepan, stir constantly over hot water until melted.
2. Gradually beat in sifted icing sugar, beat until smooth and of good spreading consistency.
3. Quickly spread over top of cold cakes.
Please note
The recipe makes 2 cakes. 1 can be frozen unfilled & un-iced.
Ingredients (Cake)
- 2 ¼ cups of self raising flour
- 2/3 cup of cocoa
- 1 ¾ cups of castor sugar
- 155g (5 ozs) of butter (or substitute)
- 1 teaspoon of bicarbonate of soda
- 1 cup of water
- 1 teaspoon of vanilla
- 3 eggs
- 300ml of carton cream
Method (Cake)
1. Sift dry ingredients into a large bowl for an electric mixer.
2. Add softened butter, water and vanilla.
3. Beat on a medium speed for 3 minutes.
4. Add eggs, increase speed slightly, beat for further 3 minutes.
5. Pour into two well greased deep 20cm (8in) cake tins.
6. Bake in a moderate oven 35-40 minutes.
7. When cold cut each cake in half, horizontally, sandwich together again with whipped cream, spread tops of cakes with Chocolate Glace Icing.
Ingredients (Icing)
- 60g (2ozs) of dark chocolate
- 2 tablespoons of water
- 1 teaspoon of oil
- 1 ½ cups of icing sugar
Method
1. Combine chocolate, oil and water in top of a double saucepan, stir constantly over hot water until melted.
2. Gradually beat in sifted icing sugar, beat until smooth and of good spreading consistency.
3. Quickly spread over top of cold cakes.
Please note
The recipe makes 2 cakes. 1 can be frozen unfilled & un-iced.