Print Options

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts

Mahogany Devil's Food Cake

"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."

12 ServingsPrep: 20 min. Bake: 20 min.

Ingredients

2 tablespoons butter, 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 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 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

2 of 2

Mahogany Devil's Food Cake (continued)

Directions (continued)

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 the bowl of a heavy-duty stand mixer; 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.

Nutrition Facts: One piece equals 368 calories, 4 g fat (2 g saturated fat), 42 mg cholesterol, 378 mg sodium, 80 g carbohydrate, 1 g fiber, 6 g protein.