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Ingredientes
- 3/4 c. water
- 1 c. unsweetened cocoa pwdr
- 3/4 c. buttermilk
- 1 3/4 c. all-purpose flour
- 3/4 tsp baking pwdr
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 c. golden sugar - (packed)
- 1/2 c. mayonnaise
- 1 lrg egg
- 1 lrg egg white
- 1 tsp vanilla extract Creamy Chocolate Frosting (see recipe)
Direcciones
- Position rack in center of oven; preheat to 350 degrees. Butter two 9-inch-diameter pans with 1 3/4-inch-high sides. Dust with flour; throw away excess. Bring 3/4 c. water to boil in medium saucepan. Remove from heat. Whisk in cocoa to create paste. Cold slightly. Add in buttermilk; whisk till blended.
- Whisk flour and next 3 ingredients in medium bowl to blend. Using electric mixer, beat sugar and next 4 ingredients in large bowl till light, about 5 min. Beat in cocoa mix. Add in dry ingredients and beat just till blended. Divide batter between prepared pans.
- Bake cakes till tester inserted into center comes out clean, about 20 min. Cold cakes in pans on rack 10 min. Turn cakes out onto racks; cold.
- Place 1 cake layer on platter. Spread about 2/3 c. Creamy Chocolate Frosting over. Top with second layer. Spread remaining frosting over entire cake. (Can be made 1 day ahead. Cover with cake dome; let stand at room temperature.)
- This recipe yields 10 to 12 servings.
- Comments: At the turn of the century, folks were feeling devilish, no longer satisfied with angel food cake, the evangelical treat of the late 1800s. They wanted chocolate and plenty of it, and devil's food cake filled the bill.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 122g | |
| Recipe makes 10 servings | |
| Calories 342 | |
| Calories from Fat 101 | 30% |
| Total Fat 11.45g | 14% |
| Saturated Fat 1.73g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 42mg | 14% |
| Sodium 375mg | 16% |
| Potassium 111mg | 3% |
| Total Carbs 54.91g | 15% |
| Dietary Fiber 2.2g | 7% |
| Sugars 33.12g | 22% |
| Protein 5.75g | 9% |
