Best Ever Devil's Food Cake

• Cake Ingredients
  
  2 cups self-raising flour
  2/3 cup cocoa powder
  1 1/4  teaspoons bicarbonate soda
  1/4  teaspoon baking powder
  2/3  cup  butter or margarine
  1 & 2/3  cups Sugar
  3  large Eggs
  1  teaspoon Vanilla extract
  1 1/2 cups Milk     

Cake Directions

1. Adjust oven racks to divide oven into thirds. Preheat oven to 350F or 180C.

2. Grease three medium (about 8 inch) layer-cake pans. Line bottoms with baking paper. Sprinkle in flour and rotate pans to coat bottoms and sides. Shake out excess.

3. Mix the first 4 ingredients until well blended.

4. Beat butter, sugar, eggs and vanilla in a large bowl with electric mixer until fluffy.

5. Gradually stir in flour mixture alternately with milk until just blended.

6. Pour into prepared pans, about 2 cups in each.  Stagger pans on oven racks and cook, switching position of pans once to ensure even layers, 20 to 25 minutes or until pick inserted in center comes out clean. 

7. Cool cakes in pans on wire racks for about 10 minutes.  Invert cakes on racks, remove pans and peel off paper. 

8. Turn cakes right side up and cool completely fill and ice with Chocolate icing if desired.  Alternatively, garnish with chocolate curls and a dusting of icing sugar.

Devil's Food Cake

 Cake Ingredients

• 1/4  cup  Butter or margarine -- softened
• 1 1/2  cups   Sugar
• 1/4  teaspoon Salt
• 1 tablespoon Vanilla
• 3/4  cup  cocoa
• 3 1/2  cups Unsifted self raising flour
• 2 teaspoons bicarbonate soda
• 2 1/2  cups Water
• 4 Egg whites -- at room temp.

 Directions

1. Preheat oven to 350F or 180C. Generously grease and flour three 9-inch round cake pans.

2. In a large bowl with electric beater or mixer, beat butter, 3/4 cup of sugar, salt, and vanilla together until fluffy.

3. Combine cocoa, flour, and soda in a sifter. Sift into bowl on top of butter mixture. Add water and beat at low speed just until smooth.

4. With clean beaters in a medium bowl, beat egg whites until fluffy. Gradually add remaining 3/4 Cup sugar.  Continue beating until stiff peaks form. Fold, one-third at a time, into chocolate batter.

5. Divide batter evenly into prepared pans.  Cook until the centers spring back when touched-20 to 25 minutes.

6. Cool for 5 minutes in pans. Turn out on cooling rack and cool completely.

Chocolate Glaze (optional):

1. Melt 6 squares semisweet chocolate and 4 Teaspoons  butter. Stir in 3 teaspoons of cold water and 1/4 Cup icing sugar until smooth.

2. Spread glaze on cake.

Diabetic Devil's Food Cake

Cake Ingredients

Directions

1. Preheat oven to 350F or 180C. Grease a medium square cake pan (9 inch). 
2. Stir together cocoa and boiling water until smooth. Set aside to cool to room temperature.
3. Place flour, bicarbonate soda, baking powder,  salt and sugar substitute in mixer bowl and mix at low speed about 1 minute to blend.
4. Add egg substitute and vanilla to cooca mixture and mix well.
5. Add margarine to dry ingredients along with cocoa mixture and mix well at medium speed about 1 minute.
6. Pour into cake pan. Cook for about 30 minutes, or until a cake tester comes out clean and the cake pulls away from the sides of the pan.
7.  Cool in the pan, then cut to yield square pieces sized as you required.