Old Fashioned Red Devil's Food Cake The Best Recipes

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Old Fashioned Red Devil's Food Cake

"Chocolate cake with pecan filling and seafoam frosting. My Aunt constantly made this cake and it's far very wet and rich."

Ingredients :

2 cups all-cause flour
half cup unsweetened cocoa powder
2 teaspoons baking soda
half of teaspoon salt
1/2 cup shortening
2 eggs
half of cup bitter milk
1 cup boiling water
1 teaspoon vanilla extract
1 1/2 cups white sugar
1/three cup white sugar
1 tablespoon all-motive flour
2 tablespoons butter
2/three cup milk
3 egg yolks
1/eight teaspoon salt
half of teaspoon vanilla extract
1 cup chopped pecans
3/4 cup packed brown sugar
3/4 cup white sugar
1/8 teaspoon cream of tartar
1/3 cup warm water
3 egg whites
1/2 teaspoon vanilla extract

Instructions :

Prep :	Cook : 24M	Ready in :

Preheat oven to 350 degrees F (a hundred seventy five stages C). Grease and flour 2 - 9 inch pans. Sift together 2 cups flour, cocoa, baking soda and 1/2 teaspoon salt. Set aside.
In a large bowl, cream shortening and 1 half cup sugar till light and fluffy. Add eggs separately, beating properly after each. Add flour aggregate alternately with sour milk. Add 1 cup boiling water and 1 teaspoon vanilla.
Divide batter into two 9 inch pans. Bake at 350 ranges F (one hundred seventy five stages C) for half-hour, or until a toothpick inserted into the cake comes out clean. Allow layers to cool, then spread Pecan Filling among layers.
To make Pecan Filling: In a sauce pan, integrate 1/3 cup sugar, 1 tablespoon flour, butter, milk and egg yolks. Cook over medium warmness, stirring continuously, till thick. Remove from heat, upload 1/eight teaspoon salt and half teaspoon vanilla. Stir in pecans and set apart to cool. Spread between layers of cake, then frost with Satin Seafoam Icing.
To make Satin Seafoam Icing: In a sauce pan, integrate 3/4 cup brown sugar, three/4 cup white sugar, cream of tartar and 1/three cup warm water. Cover and bring to a boil. Uncover and prepare dinner till 246 degrees F (a hundred and twenty stages C). Remove from warmness. In a big bowl, beat egg whites until foamy. While beating with an electric powered mixer at medium speed, slowly pour hot syrup in a skinny movement over egg whites. Turn mixer to high velocity, and continue beating until stiff peaks form, and frosting is thick sufficient to spread. Add 1/2 teaspoon vanilla.

Notes :

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