Mahogany Devil's Food Cake
Light & Tasty
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"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."
SERVINGS: 12
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep: 20 min. Bake: 20 min.
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 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° 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°, 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. Yield: 12 servings.