Devilishly Good Chocolate Cake

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This weekend was Mr. Picky’s birthday weekend so what Mr. Picky wants Mr. Picky gets. And he wanted Chocolate Cake with Chocolate frosting. Now for him a simple Devils Food cake out of the box would work just fine but I wanted to play and I got this great cookbook at  a flea market a few weeks ago. 

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So I started flipping pages and here was what I made for Mr. Picky today 🙂

Now the recipe says to make it in a Bundt pan but I used 2 – 9 in pans because I wanted a double layer cake. It also says to use the Chocolate Pan Frosting  but again maverick that I am (um yeah ok LOL) I used my own Chocolate Butter-cream Frosting.

Another side note – The recipe looks longer than it is difficult. Ms. Anne Byrn definitely spells it out step by step so even the most inexperienced baker can make anything in her book.

Devilishly Good Chocolate Cake (as found on page 202)

1 square (1 ounce) unsweetened chocolate, finely chopped

1/2 cup water

1 package (18.25 ounces) plain devil’s food cake mix

1 package (3.9 ounces) chocolate instant pudding mix

4 large eggs

3/4 cup buttermilk

1/2 cup vegetable oil, such as canola, corn, safflower, soybean, or sunflower

2 teaspoons pure vanilla extract

1. Palace a rack in the canter or the oven and preheat the oven to 350°F. Lightly mist a 12 cup Bundt pan with Vegetable oil spray, then dust with flour (or use cake baking spray like I did). Shake out excess flour. Set the pan aside.

2. Place the chocolate and water in a small saucepan over low heat. Cook, stirring, until the chocolate is melted, 3 to 4 minutes. (Again I deviated a little and did this step in the microwave at 30 second intervals. It took about 1 minute 10 seconds to melt the chocolate.)

3. Place the cake mix, pudding, mix, eggs, buttermilk, oil, and Vanilla in a large mixing bowl. Fold in the melted chocolate. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 to 3 more, scraping the sides down again if needed. The batter should look thick and well combined. Pour the batter into prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.

4. Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 40 to 45 minutes.(Again I used 2 – 9 in pans and baking took about 30 minutes)  Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long sharp knife around the edge of the cake and invert it onto a rack to complete cooling, 20 minutes more.

5. Prepare frosting of your choice and frost. A side note if your in a hurry or simply don’t care for frosting you can simply sprinkle about 1/4 cup powdered sugar over the cake.

 

Chocolate Butter-Cream Frosting

2 sticks (1 cup) Salted Butter

1 bag (2 pounds) Confectioners (Powdered) Sugar

2/3 cup Unsweetened Coco Powder

2 teaspoons Vanilla

enough water (or milk your choice) to make it creamy

In you mixer cream butter about 2 or 3 minutes. Add sugar SLOWLY, you may need to add a couple tablespoons water. Add the Coco Powder again SLOWLY, again a  couple tablespoons water will be needed or it will be to thick. Add Vanilla and beat for a few minutes more to be sure it is fully incorporated. Don’t worry you really can’t over beat this frosting. 

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