Devil's Food Cake

There is some debate as to whether this is actually "Devils Food Cake", "Devil's Food Cake", or "Devils' Food Cake", but honestly, does it really matter? This is undoubtedly the best chocolate cake I've ever eaten, and that's saying something, coming from a chocolaholic like myself! When I was a small child my parents played cards with friends every Saturday night, and this is the cake mother always made for their supper. It was the highlight of my week to sneak out of bed early on a Sunday morning when everyone was still asleep, help myself to a large slice of this delicious cake, smother it in cream, and scamper back to bed with it. Ahhhh... nostalgia!

You will need:

  • 3 eggs
  • 114gr (4oz) butter (melted)
  • 1 Cup of unsweetened evaporated milk
  • 1 and a Cups of Self Raising Flour
  • a Cup of cocoa
  • 1 Teaspoon of bi-carb soda
  • 1 and a Cups of sugar
  • 1 Teaspoon of vanilla
  • 1 Tablespoon of vinegar
  • Pinch of salt

And this is what you do:

Add the vinegar to the unsweetened evaporated milk to sour it. Sift the flour, salt, soda, sugar and cocoa into a basin. Pour in the melted butter and half of the soured evaporated milk. Beat well for two minutes. Add remaining soured evaporated milk, eggs and the vanilla, and beat for another two minutes. Pour mixture into two or three 8'' greased tins and bake for approximately 30 minutes at 190C (375F)

To serve:

Sandwich all the layers together with a soft chocolate butter frosting (a thin layer of raspberry or apricot jam on top of one of the layers and the chocolate butter frosting on the bottom of the other works well, too!) Cover the lot with more of the soft chocolate butter frosting. Chill well and serve with whipped cream and a strawberry! For those of you who like your chocolate cakes extra rich, add some chocolate or coffee flavoured liqueur to the frosting mixture, or sprinkle the top of the cake with Marsala before covering it with the frosting... Definitely ''Slimming Biscuit'' stuff, this!



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