Bangor Tomato Devil's Food Cake with Classic Boiled Icing

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----CAKE-----
   4      ounces        Sweet chocolate
     1/2  cup           Milk
   1      cup           Brown sugar, dark -- packed
   3                    Egg yolks -- large
   2      cups          Cake flour -- sifted
   1      teaspoon      Baking powder
     1/2  teaspoon      -Salt
     1/2  cup           Butter
   1      cup           Sugar
   1      can           Tomato sauce -- 8 oz
   1      tablespoon    Heavy cream
   1      teaspoon      Vanilla
   2                    Egg whites -- large
                        -----FROSTING-----
     1/2  cup           -Water
     1/3  cup           Light corn syrup
   2 1/2  cups          Sugar
   2                    Egg whites -- large
   1      pinch         -Salt
   1      teaspoon      Orange juice
   1 1/2  teaspoons     Vanilla

Preheat the oven to 350F. Grease and flour two 9 inch cake pans.
To make the cakes:
Combine chocolate, milk, brown sugar and 1 egg yolk in the top of the double boiler.
Cook, stirring constantly, over hot water until smooth. Remove from heat.
Sift the flour with the baking soda and salt into a medium bowl.
Beat the butter in the large bowl of an electric mixer until light.
Slowly beat in the sugar until light and fluffy.
Add the two remaining egg yolks, one at a time,
beating thoroughly after each addition. Slowly add the chocolate mixture.
Combine the tomato sauce, cream and vanilla in a small bowl.
Add to the batter in thirds, alternating with thirds of the flour mixture.
Beat the egg whites until stiff; fold into the batter.
Pour the batter into prepared pans.
Bake until a toothpick inserted in the centre comes out clean, about 25 minutes.
Cool on a wire rack before unmolding.

FROSTING: Combine water, corn syrup and sugar in a medium saucepan.
Heat to boiling; boil until the mixture thickens and forms a ball when a small
spoonful is dropped into cold water (about 240F on a candy thermometer).
Beat the egg whites in a large bowl of the electric mixer until stiff.
Slowly beat in the hot syrup.
Combine to beat until spreading consistency.
Beat in orange juice and vanilla.
Spread over bottom layer, the sides and tops of cake.

                       Best Ever Devil's Food Cake

Recipe By     :
Serving Size  : 12   Preparation Time :0:00
Categories    : Cakes                            Chocolate

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          All-purpose flour
     2/3  cup           Unsweetened cocoa powder
   1 1/4  teaspoons     Baking soda
     1/4  teaspoon      Baking powder
     2/3  cup           Butter or margarine
                        At room temperature
   1 2/3  cups          Sugar
   3      large         Eggs
   1      teaspoon      Vanilla extract
   1 1/2  cups          Milk
                        Chocolate Frosting -- follows
                        Garnish:
                        Chocolate curls

Adjust oven racks to divide oven into thirds. Heat oven to 350'F.
Grease three 8-inch layer-cake pans. Line bottoms with waxed and grease paper.
Sprinkle in flour and rotate pans to coat bottoms and sides.
Shake out excess.
Mix the first 5 ingredients until well blended.
Beat butter, sugar, eggs and vanilla in a large bowl with electric mixer until fluffy.
Gradually stir in flour mixture alternately with milk until just blended
Pour into prepared pans, about 2 cups in each.
Stagger pans on oven racks and bake, switching position of pans once to
ensure even layers, 20 to 25 minutes or until pick inserted in center comes out clean. 
Cool in pans on wire racks 10 minutes.  Invert cakes on racks, remove pans an peel off paper. 
Turn cakes right side up and cool completely.
fill and frost with Chocolate Frosting. 
garnish with chocolate curls and a dusting of confectioners'sugar.

               Devil's Food Cake - Country Living Holidays

Recipe By     :
Serving Size  : 12   Preparation Time :0:00
Categories    : Holidays                         Desserts
                Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           Butter or margarine -- softened
   1 1/2  cups          Sugar
     1/4  teaspoon      Salt
   1      tablespoon    Vanilla
     3/4  cup           Unsweetened cocoa
   3 1/2  cups          Unsifted cakeflour
   2      teaspoons     Baking soda
   2 1/2  cups          Water
   4                    Egg whites -- at room temp.
                        Cocoa frosting -- recipe

                        Chocolate glaze -- recipe

                        Confectioners' sugar and -- unsweetened cocoa (o
                        checkerboard -- decoration)

1. Heat oven to 350'F. Generously grease and flour three 9-inch round cake pans.

2. In a large bowl with electric beater or mixer, beat butter, 3/4 C
sugar, salt, and vanilla together until fluffy.

3. Combine cocoa, flour, and soda in a sifter.
Sift into bowl on top of butter mixture. Add water and beat at low speed just until smooth.

4. With clean beaters in a medium bowl, beat egg whites until fluffy.
Gradually add remaining 3/4 C sugar.
Continue beating until stiff peaks form. Fold, one-third at a time, into chocolate batter.

5. Divide batter evenly into prepared pans.
Bake until centers spring back when touched-20 to 25 minutes.

6. Cool 5 minutes in pans. Turn out on cooling rack and cool completely.

7. Prepare cocoa frosting. Fill and assemble cake.
Spread a thin smooth layer of frosting over cake. Refrigerate 1 hour.

8. Prepare chocolate glaze. Place chilled cake on a cooling rack with a tray underneath it.
Spoon glaze onto top of cake. Spread evenly allowing glaze to flow down sides.
Smooth sides.

9. Place cake, still on cooling rack with tray, in refrigerator until glaze is firm.

10. Decorate top with cocoa and confectioners' sugar checkerboard
just before serving, if desired.
Place 1-inch strips of thin cardboard gently onto frosting 1-inch apart.
Sift unsweetened cocoa over top of cake to solidly fill spaces.
Carefully remove and clean strips. Place gently in opposite direction.
Sift confectioners' sugar over cake.
Remove strips.

Cocoa Frosting:
In a medium bowl, beat together 1/3 C softened butter or margarine,
1 1/2 lb confectioners' sugar, 1/3 C unsweetened cocoa, 1 teaspoon ground cinnamon,
3/4 t vanilla and 1/3 to 1/2 C milk. Use to fill and frost cake.

Chocolate Glaze: In the top of a double boiler, over hot (not boiling) water,
melt 6 1-oz squares semisweet chocolate and 4 T  butter.
Stir in 3 T cold water and 1/4 C confectioners' sugar until smooth. Use to glaze a 9-inch cake.

               Devil's Food Cake - Country Living Holidays

Recipe By     :
Serving Size  : 12   Preparation Time :0:00
Categories    : Holidays                         Desserts
                Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           Butter or margarine -- softened
   1 1/2  cups          Sugar
     1/4  teaspoon      Salt
   1      tablespoon    Vanilla
     3/4  cup           Unsweetened cocoa
   3 1/2  cups          Unsifted cakeflour
   2      teaspoons     Baking soda
   2 1/2  cups          Water
   4                    Egg whites -- at room temp.
                        Cocoa frosting -- recipe

                        Chocolate glaze -- recipe

                        Confectioners' sugar and -- unsweetened cocoa (o
                        checkerboard -- decoration)

1. Heat oven to 350'F. Generously grease and flour three 9-inch round cake pans.

2. In a large bowl with electric beater or mixer, beat butter, 3/4 C
sugar, salt, and vanilla together until fluffy.

3. Combine cocoa, flour, and soda in a sifter.
Sift into bowl on top of butter mixture. Add water and beat at low speed just until smooth.

4. With clean beaters in a medium bowl, beat egg whites until fluffy.
Gradually add remaining 3/4 C sugar.
Continue beating until stiff peaks form. Fold, one-third at a time, into chocolate batter.

5. Divide batter evenly into prepared pans.
Bake until centers spring back when touched-20 to 25 minutes.

6. Cool 5 minutes in pans. Turn out on cooling rack and cool completely.

7. Prepare cocoa frosting. Fill and assemble cake.
Spread a thin smooth layer of frosting over cake. Refrigerate 1 hour.

8. Prepare chocolate glaze. Place chilled cake on a cooling rack with a tray underneath it.
Spoon glaze onto top of cake. Spread evenly allowing glaze to flow down sides.
Smooth sides.

9. Place cake, still on cooling rack with tray, in refrigerator until glaze is firm.

10. Decorate top with cocoa and confectioners' sugar checkerboard
just before serving, if desired.
Place 1-inch strips of thin cardboard gently onto frosting 1-inch apart.
Sift unsweetened cocoa over top of cake to solidly fill spaces.
Carefully remove and clean strips. Place gently in opposite direction.
Sift confectioners' sugar over cake.
Remove strips.

Cocoa Frosting:
In a medium bowl, beat together 1/3 C softened butter or margarine,
1 1/2 lb confectioners' sugar, 1/3 C unsweetened cocoa, 1 teaspoon ground cinnamon,
3/4 t vanilla and 1/3 to 1/2 C milk. Use to fill and frost cake.

Chocolate Glaze: In the top of a double boiler, over hot (not boiling) water,
melt 6 1-oz squares semisweet chocolate and 4 T  butter.
Stir in 3 T cold water and 1/4 C confectioners' sugar until smooth. Use to glaze a 9-inch cake.

                        Diabetic Devil's Food Cake

Recipe By     :
Serving Size  : 18   Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           Cocoa
     1/2  cup           Boiling water
   2      cups          Cake flour
     1/2  teaspoon      Baking soda
   1 1/2  teaspoons     Baking powder
     1/8  teaspoon      Salt
     1/3  cup           Sugar ( or substitute)
     3/4  cup           Liquid egg substitute(room t
   1      teaspoon      Vanilla
     1/2  cup           Margaine -- room temp

Stir together cocoa and boiling water until smooth.
Set aside to cool to room temeprature.
Place flour, baking soda, baking powder,
salt and sugar in mixer4 bowl and mix at low spped about 1 minute to blend.
Add egg substitute, sweetener, and vanilla to cooca mixture and mix well.
Add margarine to dry ingredients along with cocoa mixture and mix
well at medium speed about 1 minute.
Pour into 9" square or 9x13 cake pan that has been greased with margarine
.Bake at 350 F for about 30 minutes, or until a cake tester comes out clean
and cake pulls away from the sides of the pan.
Cool in the pan and cut 6x3 to yield 18 pieces.

   *  Exported from  MasterCook  *

                        Diabetic Devil's Food Cake

Recipe By     :
Serving Size  : 18   Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           Cocoa
     1/2  cup           Boiling water
   2      cups          Cake flour
     1/2  teaspoon      Baking soda
   1 1/2  teaspoons     Baking powder
     1/8  teaspoon      Salt
     1/3  cup           Sugar ( or substitute)
     3/4  cup           Liquid egg substitute(room t
   1      teaspoon      Vanilla
     1/2  cup           Margaine -- room temp

Stir together cocoa and boiling water until smooth.
Set aside to cool to room temeprature.
Place flour, baking soda, baking powder,
salt and sugar in mixer4 bowl and mix at low spped about 1 minute to blend.
Add egg substitute, sweetener, and vanilla to cooca mixture and mix well.
Add margarine to dry ingredients along with cocoa mixture and mix
well at medium speed about 1 minute.
Pour into 9" square or 9x13 cake pan that has been greased with margarine
.Bake at 350 F for about 30 minutes, or until a cake tester comes out clean
and cake pulls away from the sides of the pan.
Cool in the pan and cut 6x3 to yield 18 pieces.

                     Martha Washington's Devil's Food

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes                            Chocolate

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      ounces        Unsweetened Chocolate
   1      cup           Sugar
     1/2  cup           Buttermilk -- or sour milk
     1/2  cup           Cake Flour -- sifted
   1 1/2  teaspoons     Baking Powder
     3/4  teaspoon      Soda
     1/2  teaspoon      Salt
     1/2  cup           Butter -- or sbortening
     3/4  cup           Sugar
   3                    Eggs -- well beaten
   1      cup           Buttermilk -- or sour milk
   1      teaspoon      Vanilla

Melt chocolate over boiling water; add 1 cup sugar and 1/2 cup butterrmilk
and stir over boiling water until sugar is dissolved.
Cool.
Sift flour once, measure, add baking powder,
soda, and salt and sift together three times. 
Cream butter thoroughly  add 3/4 cup sugar gradually,
and cream together until light and fluffy.
Add eggs and beat well. Add about 1/4 of flour mixture,
mix thoroughly; add chocolate mixture and blend.
Add remaining flour, altenately with buttermilk,
a small Amount at a time; beat very thoroughly after
each addition.
Add vanilla.
Bake in greased 15x9x2- inch pan, in a moderate oven
( 35O degrees F.) 30 minutes, or until cake is done.
When cold, trim edges, cut in half crosswise, and put together
as a two-layer cake, matching  edges carefully.

Spread tops and sides with Martha Washington's Fudge Frosting
(See recipe).
Or add chopped nut meats to part of frosting and use as filling.

                        One Bowl Devil's Food Cake

Recipe By     :
Serving Size  : 12   Preparation Time :0:00
Categories    : Chocolate                        Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          Sifted cake flour
   1 1/2  cups          Sugar
   2      teaspoons     Baking soda
     1/2  teaspoon      Cream of tartar
     1/2  teaspoon      Salt
   1      cup           Shortening
   1 1/2  cups          Buttermilk
   3                    Eggs
   1 1/2  teaspoons     Vanilla
   4      ounces        Unsweetened Chocolate -- melte

Sift cake flour, sugar, soda, cream of tartar and salt into large mixer bowl.
Add shortening, half the buttermilk, eggs and vanilla.
Beat on medium speed for 2 minutes.
Mix in remaining buttermilk and melted chocolate. Beat additional 2 minutes.
Spread into 9x13" greased cake pan. Bake at 350~ for 40-50 minutes. Cool in pan.

                         Potato Devil's Food Cake

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           Shortening
   2 1/4                Squares unsweetened -- chocolate
   1                    Egg
   6      tablespoons   Evaporated milk
   2      teaspoons     Baking powder
   1      teaspoon      Vanilla
   1      cup           Sugar
     1/2  cup           Mashed potatoes
     1/4  teaspoon      Salt
   1 1/4  cups          Flour
     1/2  cup           Chopped nuts

Cream shortening.
Add sugar, chocolate, which has been melted over hot water, and mashed potatoes.
Beat thoroughly. 
dd egg yolk and milk.
Sift flour, measure, and sift with baking powder and salt.
Beat thoroughly. Add nuts and flavoring.
Fold in stiffly beaten egg white.
Pour into well-oiled layer cake pans.
Bake in moderate oven (375 F) 25-30 minutes

                          Red Devil's Food Cake

Recipe By     :
Serving Size  : 12   Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 2/3  cups          All-purpose flour
   1      cup           Granulated sugar
     1/2  cup           Packed brown sugar
     1/2  cup           Shortening
   1 1/2  cups          Buttermilk
   1 1/2  teaspoons     Baking soda
   1      teaspoon      Salt
   1      teaspoon      Vanilla
   2      ounces        Unsweetened chocolate
   2                    Eggs
   1                    Rec. Creamy Vanilla Frosting
                        -----CREAMY VANILLA FROSTING-----
   3      cups          Powdered sugar
     1/3  cup           Margarine/butter -- softened
   1 1/2  teaspoons     Vanilla
   2      tablespoons   Milk -- about

Melt and cool the 2 ounces of chocolate. Heat oven to 350 degrees.
Grease and flour 2 round pans, 8 or 9 x 1 1/2 inches.
Beat all ingredients except Creamy Vanilla Frosting on low speed 30 seconds,
scraping bowl constantly.
Beat on high speed 3 minutes, scraping bowl occasionally.
Pour into pans.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.
Cool 10 minutes; remove from pans. Cool completely.

Fill layers and frost cake with Creamy Vanilla Frosting.

Creamy Vanilla Frosting: Mix powdered sugar and margarine.
Stir in vanilla and milk until smooth and of spreading consistency.

                Scratch Devil's Food Cake with White Icing

Recipe By     :
Serving Size  : 10   Preparation Time :0:00
Categories    : Cakes                            Chocolate
                Desserts                         Frostings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           Boiling water
   3                    Sq. unsweetened chocolate *
     2/3  cup           Butter
   1 3/4  cups          Sugar
   5                    Eggs -- divided
     1/2  teaspoon      Salt
   2 1/2  cups          Cake flour
   1      teaspoon      Vanilla
   1 1/2  teaspoons     Soda
     3/4  cup           Buttermilk
                        -----ICING-----
   2      cups          Sugar
     1/2  teaspoon      Salt
   1      teaspoon      Cream of tartar
   4                    Unbeaten eggs whites **
   2      teaspoons     Vanilla

*  Baker's preferred Dissolve chocolate in boiling water.
Cream together butter and sugar. Divide egg yolks and whites of 4 of the 5 eggs.
Save whites for frosting. Add yolks one at a time to the butter/sugar mixture.
Add melted chocolate. Dissolve soda in buttermilk. 
To chocolate mixture, alternately add buttermilk and flour,
beating well after each addition.
Bake in 2 greased and floured 9-inch round cake pans at 350 deg. for 30-40 minutes.
Let cool in pans for 10 minutes; remove and continue cooling on racks.

FROSTING:  Mix all ingredients except vanilla in top of double boiler
and place of boiling water.
Beat at high speed with portable electric mixer for 10 minutes, while cooking.
Add vanilla during the last 2 minutes of cooking time.

Frost layers above. Also makes 30 cupcakes and frosting.