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Mahogany Devil's Food Cake

SUBMITTED 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.'"

RECIPE RATING:

Read Reviews (6)

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PREP TIME	20 Min
COOK TIME	20 Min
READY IN	40 Min

SERVINGS

(Help)

Servings
USMETRIC

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

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.
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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REVIEWS

Reviewed on Apr. 24, 2008 by Newlywedws

Five star ONLY w/ suggested changes: use 1 cup of butter - please, 2 Tablespoons is NOT... MORE

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

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

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

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

Reviewed on Oct. 3, 2007 by JAMIEREGIER

The frosting was "suggested" by Taste of Home. I had origionally served this with fat free... MORE