Devil’s Food Cake with Chocolate Fudge Frosting

  Desserts

This recipe won several blue ribbons at our state fair. The made-from-scratch chocolate layer cake topped with a fudgy homemade frosting is truly a can't-miss dessert.

Devil’s Food Cake with Chocolate Fudge Frosting

Average Rating: 4.5

TOTAL TIME: Prep: 50 min. Bake: 25 min. + cooling
YIELD: 12 servings.

Ingredients

  • 1/2 cup butter, softened
  • 2-1/4 cups packed brown sugar
  • 3 large eggs
  • 1-1/2 teaspoons vanilla extract
  • 3 ounces unsweetened chocolate, melted and cooled slightly
  • 2-1/4 cups cake flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup sour cream
  • 1 cup water

  • FROSTING:
  • 1/2 cup butter, cubed
  • 4 ounces unsweetened chocolate, chopped
  • 3-3/4 cups confectioners' sugar
  • 1/2 cup whole milk
  • 2 teaspoons vanilla extract

Instructions

  • 1. Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment; grease paper.
  • 2. In a large bowl, cream butter and brown sugar until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and cooled chocolate. In another bowl, whisk flour, baking soda, salt and baking powder; add to creamed mixture alternately with sour cream and water, beating well after each addition.
  • 3. Transfer batter to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely.
  • 4. For frosting, in a small heavy saucepan, melt butter and chocolate over low heat. Remove from heat; cool 5 minutes. In a large bowl, beat confectioners' sugar, milk and vanilla until smooth. Gradually add chocolate mixture, beating until light and fluffy. Spread between layers and over top and sides of cake.

Nutrition Facts

1 slice: 678 calories, 29g fat (18g saturated fat), 107mg cholesterol, 377mg sodium, 104g carbohydrate (77g sugars, 3g fiber), 7g protein.

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