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A devilishly-red chocolate cake

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Whenever chocolate desserts are mentioned, a majority of people think immediately of chocolate cake. A good chocolate cake is definitely hard to beat! There are many good chocolate cake recipes around and I have several favorite recipes in my personal recipe files. However, I would like to include one that's a reliable and good devil's food cake, called "Red Devil's Food Cake". If you're looking for a standard chocolate cake recipe, here's the one to try. This one can be iced with any favorite icing, but I've found it's particularly good with a Seven-Minute Icing, a buttercream icing, or a cream cheese icing, either vanilla or chocolate flavored.

The reason this cake is named "Red Devil's Food" is said to be due to the excessive amount of baking soda in the recipe, which is 1-1/2 teaspoons. The baking soda combines with the buttermilk in the recipe to not only provide leavening, but gives the cocoa a reddish tint, hence, where it gets its name. I'm including a basic cream cheese icing recipe that would go wonderfully with this cake. This is a good, basic white frosting you could use on many cakes, from chocolate to carrot. Add food coloring and you can dress up any cake for any party.

You'll see in this recipe that it calls for cake flour. If a cake recipe specifies cake flour, I use it and recommend you do the same. Cake flour produces a light, tender cake. This is more obvious when compared to using regular all-purpose flour. There are a few good and reliable cake flours on the market, most notably "Swan's Down" or "Softasilk". The King Arthur Flour Company also has a cake flour on the market.

Another good chocolate cake that I shared a while back was one that circulated all throughout my neighborhood. It really bears repeating since it's a great cake, so here's the link to get it:

http://www.examiner.com/article/chocolate-cake-known-community-wide

RED DEVIL'S FOOD CAKE

  • 2/3 C. Vegetable Shortening
  • 1-1/2 C. Sugar
  • 2 Eggs
  • 2 C. Cake Flour
  • 1/2 Tsp. Salt
  • 1 C. Buttermilk
  • 1-1/2 Tsp. Vanilla Extract
  • 1-1/2 Tsp. Baking Soda
  • 1/4 C. Hot Water
  • 1/4 C. Baking Cocoa

Cream shortening with the sugar; add eggs, one at a time, and beat after adding; add the buttermilk and vanilla; combine flour with the salt and gradually add to the creamed mixture; add the cocoa, baking soda, and finally, the hot water; bake in 2 9 inch layer pans or 3 8 inch layer pans, that have been greased and floured, at 350 degrees for 35-40 minutes (I check them after 30 minutes, since my oven bakes fast) until they test done in the center; remove from pans and let cool; frost as decorate as desired.

CREAM CHEESE FROSTING

  • 1/2 Stick Butter, softened
  • 2 pkg. (3 oz. each) Cream Cheese, softened
  • 4-1/3 C. Confectioner's Sugar
  • 2 Tsp. Vanilla Extract

In a small bowl, cream the butter with the cream cheese; gradually add the sugar, beating until smooth and creamy; stir in vanilla.

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