Brown Sugar Devil's Food Cake
Ingredients:
2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
1/2 teaspoon baking powder
1 1/2 cups sour cream
1/2 cup hot water
1 teaspoon vanilla
2 eggs
2 cups packed light-brown sugar
Fudge Icing (recipe follows)
Cocoa Whipped Cream (optional, recipe follows)
Heat oven to 350 degrees F. Grease and flour three 8-inch round pans.
Sift flour, cocoa, baking soda, baking powder into bowl.
Combine sour cream, water and vanilla extract in second bowl.
Beat eggs and brown sugar in large bowl until smooth. On low speed, alternately beat in flour and sour cream mixtures in 3 additions, beginning and ending with flour mixture. Divide among pans. Bake in 350 degree F oven for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans to racks to cool completely.
Sandwich together cake layers with 1/2 cup icing between layers. Frost top and sides of cake. Pipe whipped cream on cake. Serves 12.
Fudge Icing: Heat 1/2 cup strong coffee and 2/3 cup unsalted butter (in pats) in saucepan over medium heat until butter is melted; do not let boil. Remove from heat; whisk in 2/3 cup unsweetened cocoa powder and 1 tsp. vanilla. Beat in 6 cups sifted confectioners' sugar, 1 cup at a time, until smooth. Let stand just until slightly thickened to good spreading consistency, 20 minutes.
Cocoa Whipped Cream: Whip 1 cup heavy cream, 2 tablespoons unsweetened cocoa powder and 2 tablespoons confectioners' sugar in small bowl.
Nutritional Value Per Serving: 553 cals, 18 g fat, 5 g protein, 99 g carbs, 259 mg sod, 41 mg chol.
B-man
