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Mahogany Devil's Food Cake

By: Jamie Regier  
"'I found this recipe hand-written on a piece of paper, tucked into an old recipe book I bought at a garage sale,' notes Jamie Regier of Omaha, Nebraska. 'It has since become one of my family's most-requested desserts.'"

Rating: This weblink has been rated 9 times with an average star rating of 4.0 Read Reviews (9)

Rate/Review | 232 people have saved this

Prep Time:
20 Min
Cook Time:
20 Min
Ready In:
40 Min

Servings  (Help)

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Original Recipe Yield 12 servings
 

Ingredients

  • 2 tablespoons butter or stick margarine, softened
  • 2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup 1% buttermilk
  • 1 cup hot water
  • FROSTING:
  • 1 1/4 cups sugar
  • 3 egg whites
  • 1/4 cup water
  • 2 tablespoons light corn syrup
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract

Directions

  1. Coat three 9-in. round baking pans with nonstick cooking spray and sprinkle with flour; set aside. In a mixing bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk. Add water; mix well. Pour into prepared pans. Bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean. cool for 10 minutes; remove from pans to wire racks to cool completely.
  2. For frosting, in a heavy saucepan, combine the sugar, egg whites, water, corn syrup and cream of tartar. With a portable mixer, beat mixture on low speed for 1 minute. Continue beating on low over low heat until a candy thermometer reads 160 degrees F, about 5 minutes. Pour into a large mixing bowl; add extract. Beat on high until stiff peaks form, about 7 minutes. Spread frosting between layers and over top and sides of cake.

Footnotes

  • A stand mixer is recommended for beating the frosting after it reaches 160*.
  • Nutritional Analysis: One piece equals 368 calories, 4 g fat (2 g saturated fat), 42 mg cholesterol, 378 mg sodium, 80 g carbohydrate, 1 g fiber, 6 g protein.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 24, 2008 by Newlywedws 
Five star ONLY w/ suggested changes: use 1 cup of butter - please, 2 Tablespoons is NOT... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 11, 2008 by Jeannie O. 
i forgot to add PLEASE DO NOT add water to your frosting it will ruin it. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 3, 2007 by JAMIEREGIER 
The frosting was "suggested" by Taste of Home. I had origionally served this with fat free... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 25, 2007 by azantalwiener 
The frosting seemed to get really thin and runny; I'm not sure what the secret is to making it... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 3, 2006 by Countess 
This cake was nice and moist, but was bland; it didn't have nearly enough chocolate to make it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 25, 2006 by aysha 
Tried this a couple of days ago. It tastes better after a day or so of settling. I'd... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 22, 2009 by emily51382 
This cake is awesome! I made it with the old-fashioned 7 minute frosting and my family went... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 30, 2009 by lkiesha74 
I used more coco powder. (Dark chocolate powder and regular cocoa powder mixed). the icing for... MORE

 
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