National Devil’s Food Cake Day

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Today marks another of those fun but basically pointless food holidays; National Devil’s Food Cake Day. The origins of the cake date back to the mid 19th century but no one really knows how it got its name. The most likely reason is that unlike Angel Food Cake which is light and airy, Devil’s Food Cake is dark and dense. Made with lots of chocolate and chocolate frosting, Devil’s Food Cake is a generic term for any dark chocolate cake without any nuts or fruits as part of the ingredients.

In honor of such a great cake and National Devil’s Food Cake Day, we’re posting some our favorite chocolate cake recipes from Recipe4Living. And whether you make Devil’s Food cupcakes or cake, you can’t go wrong with this perennial favorite. No matter how you slice it, chocolate cake by any other name is still a truly sinful dessert.

Devil’s Food Cupcakes

Ingredients24 muffin cups
1 2/3 C. whole milk, scalded
1 C. unsweetened cocoa powder
2 C. sugar
3 1/2 C. all-purpose flour
2 1/2 tsp. baking powder
1 tsp. salt
2 sticks unsalted butter
2 C. sugar
6 lg. eggs
1 tsp. vanilla extract

 

Directions

Preheat oven to 350 degrees. Line two 12-cup muffin pan with muffin cups. Mix cocoa and 1/2 cup sugar into scalded milk. Set aside to cool. Sift together flour, baking powder and salt. Set aside. Cream butter and the rest of the sugar. Add egg one at a time until batter is yellow and glossy. Stir in vanilla. Mix in chocolate mixture. Mix in flour mixture in 2 batches, until combined.

Divide batter evenly between muffin cups, about 2/3 full. Bake for 20 minutes. Frost, with your favorite icing and enjoy!

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