"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Devil's Food Cake Recipe

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This recipe for Devil's Food Cake, by , is from The Cook Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Elizabeth Adair


2-8" round cake pans

3 Sticks Butter (softened)
1 Cup Unsweetened Cocoa Powder
1 Cup Boiling Water
1 Cup Sour Cream
3 Cups Cake Flour
3/4 tsp Salt
1 tsp Baking Powder
1 tsp Baking Soda
2 1/4 Cups Sugar
4 large Eggs
4 tsp Vanilla Extract

Preheat oven to 350
Butter the (2) round cake pans, line with parchment paper (or they will stick!),
dust the pans with the powdered cocoa.
In a medium bowl, whisk boiling water into the (1) Cup of cocoa powder until smooth, then add the sour cream and whisk until smooth.
In a separate bowl, whisk together the flour, salt, baking powder and baking soda.

Using an electric mixer, beat the butter and sugar until mixture is fluffy and pale yellow.
Beat in the eggs, one at a time, until throughly mixed.

Add in the flour mixture, slowly, alternating with the cocoa mixture until all is combined.

Add the Vanilla Extract

Personal Notes:
Personal Notes:
"Seven Minute Icing" was always used to frost this cake.




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