1 c unsalted butter, room temperature, cut into 1/2 inch pieces
1 c unsalted butter, room temperature
7 c powdered sugar
1 T vanilla extract
3/4 c sour cream
Oven to 350 degrees. Butter and line two 9 inch round cake pans with parchment paper. Combine cocoa with 1/2 c boiling water in small bowl and mix well. Set aside to cool. Combine flour, salt, baking soda and both sugars in the bowl of an electric mixer. Mix on low 30 seconds or until ingredients are completely combined. Whisk together eggs and sour cream in a bowl. Add half the egg mixture and butter to the dry ingredients and mix 1 minute. Batter should be moist and thick. Add remaining egg and cocoa mixture and mix on med-high for 1 minute. Scrape sides of bowl and mix 1 more minute. Divide batter evenly between pans and bake 25-30 minutes or until toothpick comes out clean. Transfer cakes to coolign racks. After 5 minutes invert pans, remove cakes and allow to cool completely. To assemble cake, slice off rounded tops of each layer to create a flat surface. Using a metal spatula, generously frost the top of one layer, then place other layer on top. Spread a thin layer of frosting
on top and sides of the cake, sealing in all of the crumbs. Apply a second, more generous layer of frosting to the sides and top of the cake swirling the frosting to create a finished look.
BUTTER CREAM FROSTING- In bowl of an electric mixer, cream butter. Add powdered sguar and mix on low speed 2 minutes or until smooth. Add vanilla and sour cream. Mix on med-high for 1-2 minutes until smooth. Makes 4 cups.
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