Chocoholism is a disease that runs rampant in my family. Momma was an excellent chocolate dessert maker and we three girls were the taste testers. She made doberge cakes before we even knew what they were. Our local bakeries sell them. They consist of several thin cake layers with filling in between.

In the early days, Momma had two cake pans so she would always split the layers. So she had a four-layer cake. She always made extra icing. Her chocolate cakes were the bomb because of the icing between the layers and then covering the entire cake. Now, no one said they were pretty. Many times they were lopsided but no one ever said a word. She was always in a hurry cause company was coming.

As a child, we never had access to much candy. For one thing, there were not that many stores and when we went, it was for staples. But I have said many times that the school I attended first through twelfth was on the same grounds. I remember in elementary school, there was a little ice cream hut across from the school. If you had a nickel, you could get an ice cream cone.

We had a guard who was always available to walk us across the road. He was always whittling with his pocket knife and a small piece of wood. I have probably talked about him before but these are the people who may come in your lives but for a few years and for some reason, you think about them on occasion. You may even wonder what happened to them. I am sure he is long since gone to heaven. He was a nice man who always had a smile and a gift of his whittling expertise if we were lucky. I wish I could tell him thank you.

I like making cakes for people that appreciate them. I have a neighbor who is in his 90’s. He has some mobility issues and his wife is also suffering the bane of old age. He reminds me of Daddy who absolutely loved chocolate in any form. So I made this Devil’s Food cake for him. I know I am approaching the years that I no longer will bake. Here’s hoping someone will remember me with a piece of chocolate cake.

Yield: 1 3 -LAYER CAKE

DEVIL'S FOOD CAKE WITH CHOCOLATE FROSTING

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Moist fudgy cake with smooth chocolate frosting

Prep Time 15 minutes

Cook Time 25 minutes

Additional Time 30 minutes

Total Time 1 hour 10 minutes

Ingredients

CAKE

• 6 tablespoons butter, room temperature
• 2 cups brown sugar, firmly packed
• 2 1/2 cups all purpose flour
• 3/4 cup unsweetened cocoa
• 1 1/2 tsp. baking powder
• 1/2 tsp. soda
• 1/2 tsp. salt
• 2 tsp. vanilla
• 4 eggs, room temperature
• 1 1/2 cups buttermilk, room temperature

FROSTING

• 2 bars (8 oz) Baker's chocolate, semisweet, chopped finely
• 1 bar (4 oz) Baker's chocolate, bittersweet, chopped finely
• 1 3/4 cups heavy cream
• 1/2 cup sour cream

Instructions

CAKE

Preheat oven to 350 degrees. Grease and flour three 8 inch cake pans.

In a large bowl, sift the flour, cocoa, baking powder, soda, and salt. Set aside.

In the mixer, beat the butter until smooth. Add sugar and beat until fluffy stopping to scrape down sides with a spatula.

Add vanilla and eggs, one at a time.

Alternate adding the flour mixture and the buttermilk.

Spoon into three cake pans evenly and bake for about 25 minutes.

Cool for 5 minutes and flip onto a cooling rack. Completely cook before icing the cake.

FROSTING

Use a double boiler or place a glass bowl over simmering hot water.

In the glass bowl, add all of the chocolate and the cream. Whisk until completely blended.

Set aside to cool about 10 minutes and add the sour cream, stirring well.

This will look running but the longer it sits, it will firm up. ( about 20-30 minutes)

Before you frost the layers, give it a good stir.

Notes

If you do not have buttermilk, use the same amount of milk. Put in microwave for about 18 seconds to get lukewarm. Add a tablespoon of white vinegar and let sit for 5 minutes.

White CHocolate curls were used for the garnish.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 467Total Fat: 23gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 124mgSodium: 308mgCarbohydrates: 57gFiber: 2gSugar: 33gProtein: 8g

Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.

“To live in hearts we leave behind is not to die.”

– Thomas Campbell