Page 66 - Chocolate Cake Doctor

48 L U S C I O U S L A Y E R S
OLD-FASHIONE
OLD-FASHIONED D
DEVIL’S FOOD CAKE E
DEVIL’S FOOD CAK
WITH FLUFFY CHOCOLATE FROSTING
wish there were only one type of
cake mix on the market; things
would be much simpler. But
there are both plain mixes and pud-
ding-in-the-mix mixes, and they
bake up differently. In the following
recipe you may use either type of
devil’s food cake mix, and when it’s
frosted with a dandy of a chocolate
buttercream frosting, you will have
a winner of a cake. The plain mix
will bake up domed, whereas the
pudding-in-the-mix cake will be flat-
ter and heavier. I learned this lesson
in front of seventy-five students in a
St. Louis pastry kitchen. Instead of
the plain mix I’d asked for, the pud-
ding type was placed before me. I
had no time to dash to the store, so I
went ahead with my
recipe, using the
wrong mix.
The students
raved about the
cake! It is, in fact, the beautiful cake
featured on the cover of this book.
SERVES: 16
PREPARATION TIME: 8 MINUTES
BAKING TIME: 28 TO 30 MINUTES
ASSEMBLY TIME: 10 MINUTES
Solid vegetable shortening for greasing
the pans
Flour for dusting the pans
1 package (18.25 ounces) plain devil’s food
cake mix or devil’s food cake mix
with pudding
2 tablespoons unsweetened cocoa powder
1
1 ⁄3 cups buttermilk
1 ⁄2 cup vegetable oil