Mom Eva´s Devil´s Chocolate Cake

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Cakes, pastries, sweets and desserts move to the beat of delighted enjoyable moments. What is a birthday or wedding reception without a cake ?  At graduation parties, and anniversary festivities, bridal or baby showers, and even neighborhood coffee breaks, cakes are in the spotlight. 
Sucess is dessert preparing is not due to good luck or to a special touch. Success results from accurate measuring & proper combining and mixing ingredients and from correct instructions and baking times. In short, anyone can bake, however, one has to follow directions of a simple how to recipe first. 

Here is Mom Eva´s Devil´s Food Chocolate Cake which she had learnt to prepare from her Mom Margot. 

Mom Eva´s  Devil´s Food Chocolate Cake ...  

2/3 CUP SUGAR 
1/2 CUP WHOLE MILK
1 SLIGHTLY BEATEN EGG
THREE 1 OUNCE SQUARES OF UNSWEETENED CHOCOLATE 
1/2 CUP SHORTENING 
1 CUP SUGAR
1 TSP. VANILLA EXTRACT 
2 EGGS
2 CUPS SIFTED CAKE FLOUR
1 TSP. BAKING SODA
1/2 TSP. SALT 
1 CUP WHOLE MILK 

1) IN A SAUCEPAN, COMBINE: 2/3 CUP SUGAR, 1/2 CUP MILK, 1 SLIGHTLY BEATEN EGG AND THE THREE 1 OUNCE SQUARES OF CHOCOLATE.

2) SIMMER AND STIR OVER MEDIUM HEAT UNTIL THE CHOCOLATE MELTS & MIXTURE COMES JUST TO BOILING.

3) LET COOL.

4) GRADUALLY ADD 1 CUP SUGAR TO SHORTENING, CREAMING UNTIL FLUFFY.

5) ADD THE VANILLA EXTRACT, AND THE REMAINING EGGS, ONE AT A TIME; BEATING THOROUGHLY AFTER EACH ADDITION.

6) SIFT TOGETHER THE DRY INGREDIENTS. THEN, ADD TO CREAMED MIXTURE ALTERNATIVELY WITH 1 CUP MILK, WHISKING OR BEATING JUST UNTIL SMOOTH AFTER EACH ADDITION.

7) NOW BLEND IN THE COOLED CHOCOLATE MIXTURE.

8) BAKE IN 2 GREASED & LIGHTLY FLOURED 9X1 1/2 INCH ROUND PANS AT 350 DEGREES FARENHEIT FOR 1/2 HOUR OR UNTIL DONE.

9) COOL 20 TO 25 MINUTES BEFORE REMOVING FROM PANS.

10) FROSTING: FILL AND TOP WITH CHOCOLATE FROSTING AND DECORATE IF SO DESIRED WITH SEASONAL DECORATION OR FESTIVE COMMEMORATIVE SYMBOLS.  

MOM EVA´s CHOCOLATE FROSTING ...

6 tblps. sweet butter
4 cups sifted confectioner´s sugar 
1 egg yolk
1 One Ounce square unsweetened chocolate melted and cooled 
1 1/2 tsp. Vanilla extract 
1/4 cup light cream 

1) Cream the butter, and then, gradually add half the sugar; blending thoroughly. 
2) slowly add egg yolk, chocolate and vanilla extract and then, very slowly the remaining sugar.
3) beat all the ingredients in number 2 thoroughly.
4) blend with electric mixer at high speed about 2 mins. for a thick frosting
5) you can use blender and with a spatula scrape sides and then frost the tops first, which are two eight inch layers
6) if firmer frosting is wished for; chill the frosted cake

Enjoy,
Have lovely weekend. 
Margi. 

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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Topic: Mom Eva´s Devil´s Chocolate Cake Posted: 01 December 2012 at 10:55
	Cakes, pastries, sweets and desserts move to the beat of delighted enjoyable moments. What is a birthday or wedding reception without a cake ? At graduation parties, and anniversary festivities, bridal or baby showers, and even neighborhood coffee breaks, cakes are in the spotlight. Sucess is dessert preparing is not due to good luck or to a special touch. Success results from accurate measuring & proper combining and mixing ingredients and from correct instructions and baking times. In short, anyone can bake, however, one has to follow directions of a simple how to recipe first. Here is Mom Eva´s Devil´s Food Chocolate Cake which she had learnt to prepare from her Mom Margot. Mom Eva´s Devil´s Food Chocolate Cake ... 2/3 CUP SUGAR 1/2 CUP WHOLE MILK 1 SLIGHTLY BEATEN EGG THREE 1 OUNCE SQUARES OF UNSWEETENED CHOCOLATE 1/2 CUP SHORTENING 1 CUP SUGAR 1 TSP. VANILLA EXTRACT 2 EGGS 2 CUPS SIFTED CAKE FLOUR 1 TSP. BAKING SODA 1/2 TSP. SALT 1 CUP WHOLE MILK 1) IN A SAUCEPAN, COMBINE: 2/3 CUP SUGAR, 1/2 CUP MILK, 1 SLIGHTLY BEATEN EGG AND THE THREE 1 OUNCE SQUARES OF CHOCOLATE. 2) SIMMER AND STIR OVER MEDIUM HEAT UNTIL THE CHOCOLATE MELTS & MIXTURE COMES JUST TO BOILING. 3) LET COOL. 4) GRADUALLY ADD 1 CUP SUGAR TO SHORTENING, CREAMING UNTIL FLUFFY. 5) ADD THE VANILLA EXTRACT, AND THE REMAINING EGGS, ONE AT A TIME; BEATING THOROUGHLY AFTER EACH ADDITION. 6) SIFT TOGETHER THE DRY INGREDIENTS. THEN, ADD TO CREAMED MIXTURE ALTERNATIVELY WITH 1 CUP MILK, WHISKING OR BEATING JUST UNTIL SMOOTH AFTER EACH ADDITION. 7) NOW BLEND IN THE COOLED CHOCOLATE MIXTURE. 8) BAKE IN 2 GREASED & LIGHTLY FLOURED 9X1 1/2 INCH ROUND PANS AT 350 DEGREES FARENHEIT FOR 1/2 HOUR OR UNTIL DONE. 9) COOL 20 TO 25 MINUTES BEFORE REMOVING FROM PANS. 10) FROSTING: FILL AND TOP WITH CHOCOLATE FROSTING AND DECORATE IF SO DESIRED WITH SEASONAL DECORATION OR FESTIVE COMMEMORATIVE SYMBOLS. MOM EVA´s CHOCOLATE FROSTING ... 6 tblps. sweet butter 4 cups sifted confectioner´s sugar 1 egg yolk 1 One Ounce square unsweetened chocolate melted and cooled 1 1/2 tsp. Vanilla extract 1/4 cup light cream 1) Cream the butter, and then, gradually add half the sugar; blending thoroughly. 2) slowly add egg yolk, chocolate and vanilla extract and then, very slowly the remaining sugar. 3) beat all the ingredients in number 2 thoroughly. 4) blend with electric mixer at high speed about 2 mins. for a thick frosting 5) you can use blender and with a spatula scrape sides and then frost the tops first, which are two eight inch layers 6) if firmer frosting is wished for; chill the frosted cake Enjoy, Have lovely weekend. Margi.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

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