Devil’s Food Cake By Ruth Reichl

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 15
• 1 cup milk
• 3/4 cup cocoa
• 1/3 cup 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
• 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

Recipe

• 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 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.