Two Recipes – Devil’s Food Cake and Dark Chocolate Butter Cream


Your two turtle doves are both recipes today; these are the recipes I used to make the 7 layer chocolate cake for Hubby’s birthday last week. We have since both agreed that it was by far the best chocolate cake I have ever made, and I do hope that you like it too! The Devil’s Food Cake is the recipe my mother used to make my birthday cake growing up, and the dark chocolate butter cream is one I created after a bit of experimenting over the last few years trying to find just the right chocolate frosting.

Devil’s Food Cake

  • 1 stick butter
  • 2 cups sugar
  • 2 cups flour
  • 1/2 cup sour milk
  • 1/2 cup cocoa
  • 1 cup boiling water
  • 1 1/2 t baking soda
  • 2 well beaten eggs
  • 1 t vanilla
  • pinch of salt

Mix sugar and cocoa, add butter and pour on the boiling water; mix well. Sift flour, soda and salt together and add with remaining ingredients. Beat well. Pour in a greased 13 by 9 or two 8 inch round cake pans. Bake at 350 for 30 minutes. For the 7 layer cake, prepare 7 8 inch round pans (greased, lined and floured or “cocoa-ed”) and measure in a scant 3/4 cup batter. Spread batter evenly in pan and bake at 350 for 12 to 14 minutes.

Dark Chocolate Butter Cream

  • 1 cup butter, softened
  • 8 oz. unsweetened chocolate
  • 1/4 cup cocoa
  • 1 T (yep, tablespoon) vanilla
  • 2 pounds powdered sugar
  • 1/4 to 1/2 cup milk

Melt chocolate. Stir in softened butter, cocoa and vanilla. Slowly add powdered sugar and milk alternately, beating with a hand mixer until all the sugar is added and the frosting is your desired consistency. This makes a bit more than you need to frost 7 layers without frosting the sides of the cake; I imagine that you’d need all of it if you wanted to frost the sides too.

Do all the dishes and enjoy!

1 Response to “Two Recipes – Devil’s Food Cake and Dark Chocolate Butter Cream”

  1. December 15, 2009 at 10:39 am

    What a spectacular looking cake – and you can bet I’ve saved the recipe!

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