Recipes Discovered

Devil’s Food White-Out Cake Recipe

Generally when I make cakes, I freely interchange 8 and 9 inch cake pans. This cake is a little different however, because it needs the height to have the appropriate finished look. I converted the measurements from the original recipe, calling for 8-inch cake pans, to slightly larger amounts to be make 9-inch cake pans.

The cake is a fairly simple recipe, combining cocoa powder, bittersweet chocolate, and semi-sweet chocolate to make a very moist and rich chocolate cake. The frosting is sweet, marshmallow-like, and a little more involved. It’s similar to the 7-minute frosting used on the coconut cake, but instead of cooking it over a double-boiler, a hot syrup is used to cook the egg whites. To assemble, each cake is cut in half. Three of the halves are alternated with the frosting to make black and white layers, and the fourth half is crumbled and pressed into the sides and top of the cake. It looks quite impressive when it’s finished. Although I haven’t actually had a slice, I did sample some of the cake that I crumbled, and it was outstanding. Hopefully the whole cake lives up to those expectations.