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The most traditional of chocolate cakes, devil's food is marked by its dark color and dense texture. Try finishing the cake with Recipe: Easy Vanilla Buttercream Frosting. We tinted the frosting this pink color with a few tablespoons of raspberry purée.
3/4 cup (1 1/2 sticks, 6 ounces) soft unsalted butter
1 3/4 cups (12 1/4 ounces) Baker's Special sugar or granulated sugar
1/2 teaspoon salt
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
3/4 cup (2 ounces) Dutch-process cocoa
2 teaspoons baking powder
4 large eggs
2 teaspoons vanilla
1 1/2 cups (12 ounces) milk or water
Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans, three 8-inch round pans, or a 13 x 9-inch sheet cake pan.
In a large mixing bowl, cream together the butter, sugar and salt till fluffy and light, beating for at least 5 minutes. In a separate bowl, whisk together the flour, cocoa and baking powder. If lumps remain, sift the mixture.
Add the eggs to the butter mixture one at a time, beating well after each addition. Mix together the milk or water and the vanilla. Add one-third of the flour mixture to the creamed mixture, then add half the milk, another third of the flour, the remaining milk, and the remaining flour. Scrape the sides and bottom of the bowl occasionally throughout this process. Divide the batter evenly between the prepared pans.
Bake the cake(s) in a preheated 350°F oven for 30 to 35 minutes (a bit longer for the sheet cake), until a cake tester inserted into the center comes out clean, and the cake begins to pull away from the sides of the pan. Remove the cake(s) from the oven, cool them for 5 to 10 minutes, then remove them from their pans (leave the sheet cake in the pan, for easiest serving). Cool completely before frosting. Yield: Two 9-inch or three 8-inch rounds, or a 13 x 9-inch sheet cake.
This recipe reprinted from The Baker's Catalogue, Spring through Summer 2001.