Can anyone send me a rich recipe for devils food cake with weights in lbs ozs the ones I like have been in cup

using buttermilk or soured cream and coffeeCan anyone send me a rich recipe for devils food cake with weights in lbs ozs the ones I like have been in cup
Devil's Food Cake





Ingredients


175 g (6 oz) butter


350 g (12 oz) caster sugar


3 medium eggs, separated


150 ml (1/4 pint)butter milk


175 g (6 oz) self-raising flour


1/4 tsp salt


1 tsp baking powder


6 tbs cocoa powder





For the frosting:


75 g (3 oz) butter


75 g (3 oz) dark chocolate


175 g (6 oz) soft dark brown sugar


50 g (2 oz) cornflour


1 1/2 tsp Schwartz Allspice Ground


150 ml (1/4 pint) milk


150 ml (1/4 pint) double cream, whipped (optional)











Preparation


Pre-heat the oven to 180C, 350F, Gas Mark 4.


Grease and line 3 shallow 20cm (8';) cake tins or 1 x 20cm (8';) cake tin.





To make the cake, place the butter and half the sugar in a mixing bowl and cream together until light in colour. Beat in the egg yolks and stir in the buttermilk. Mix together the flour, salt, baking powder and cocoa and sieve into the cake mixture. Stir until completely mixed.


Whisk the egg whites until stiff but not dry. Add the remaining sugar and whisk for a further 1-2 minutes. Fold gently into the cake mixture and pour into the prepared tin.


Bake for 30-40 minutes if using the shallow tins and 1 1/4 - 1 1/2 hours for the deep tin. Turn out onto a cooling rack and leave until cold. If a deep cake has been made cut into 3 equal layers.


For the frosting, place the butter and chocolate in a saucepan and melt over a low heat. Remove from the heat and add the sugar, cornflour and Allspice. Mix well. Blend in the milk and bring to the boil, stirring. Boil rapidly, stirring continously for exactly 2 minutes. Leave until completely cold.


Sandwich the three layers of the cake together with double cream or, alternatively, a little of the frosting can be used. Cover the top and sides of the cake with the frosting and peak with a knife to decorate.Can anyone send me a rich recipe for devils food cake with weights in lbs ozs the ones I like have been in cup
devils food cake





INGREDIENTS


115 g butter


84 g unsweetened chocolate


400 g white sugar


2 eggs


235 ml water


280 g all-purpose flour


7 g baking soda


2 g salt


60 ml milk


5 ml distilled white vinegar





DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch pan or two 9 inch round pans.


In a small pan melt the butter or margarine with the unsweetened chocolate. Set aside to cool slightly.


Cream together the sugar and the eggs until light in color. Add the chocolate mixture to the eggs and temper mixture by beating well (so you don't end up with scrambled eggs!) Add 1 cup boiled water (still warm) and blend well. Mixture will be very liquid.


Mix together the flour, baking soda, and salt. Add this mixture to the chocolate mixture and blend well.


Mix together the vinegar and the milk and stir into the chocolate batter. Pour into prepared pan(s).


Bake at 350 degrees F (175 degrees C) for 30 minutes or until a toothpick inserted in the center comes out clean. Cake divides well for filling with mousse, or ganache, or black forest fillings. The best clue to this cake being nearly done is that you will start to smell the aroma of chocolate filling your house!

mac rvd