DEVIL'S FOOD CAKE WITH BURNT SUGAR FROSTING

By Ellen Bales
@Starwriter

My mother, Thelma Neese Gwaltney, made this cake many, many Sundays and served it after a glorious fried chicken dinner. How I would love to go back in time to one of those Sundays. Since I can't do that, I can try my best to duplicate her wonderful cake and frosting.
Photo source: reclaimsimplicity.com/...colate-cake

Rating:

★★★★★ 2 votes

Comments:

9 Comments

Serves:

12-16

Prep:

15 Min

Cook:

30 Min

Method:

Bake

Ingredients

3/4 c: unsweetened cocoa
1 1/3 c: granulated sugar
1 1/4 c: milk, scalded
2 c: cake flour
1 1/4 tsp: baking soda
1 tsp: salt
2/3 c: butter flavor shortening
3: eggs
1 1/4 tsp: vanilla extract
2 c: brown sugar, firmly packed
2 Tbsp: milk
4 Tbsp: butter
1 1/2 tsp: vanilla extract
2 c: powdered sugar

How to Make DEVIL'S FOOD CAKE WITH BURNT SUGAR FROSTING

Step-by-Step

1FOR CAKE: Combine the cocoa with 1/3 cup sugar; pour into the scalded milk gradually, stirring constantly until well blended. Set aside to cool.
2In a large mixing bowl, combine flour, remaining 1 cup sugar, soda, and salt. Add the shortening and half of the cooled cocoa and milk mixture. Beat at medium speed of an electric mixer. Add eggs, vanilla, and remaining cocoa and milk mixture. Continue beating for about 2 minutes, scraping bowl with a spatula occasionally.
3Pour cake batter into a greased 9x13x2" cake pan and bake in a preheated 350-degree oven for 25 to 30 minutes. Let cool and frost.
4FOR FROSTING: mix the brown sugar with 2 Tbsp. milk in a medium saucepan. Over low heat bring to a ROLLING boil. Remove from heat. Add the butter, vanilla, and powdered sugar. Beat until cool and then frost the cake. If frosting is too thick, you can add a little more milk.