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Black Devil's Food Cake
with Two-Toned Frosting

This deep, rich, glossy dark brown chocolate cake with the incredible two-toned frosting will be a recipe you'll come back to again and again. In my family, it's a birthday tradition - my mom generally used a devil's food cake mix and topped it with her special "two-toned frosting," but when I had my own family I was given the recipe for this marvelous "scratch" devil's food cake that I've treasured ever since. Our kids still request it for birthdays and it's nothing short of luscious.

2 cups sifted flour
1-3/4 cups sugar
1/2 cup cocoa powder
1/3 teaspoon salt
1 level Tablespoon baking soda
1 large egg
2/3 cup salad oil (vegetable, canola, etc.)
1 cup buttermilk
1 cup boiling black (strong) coffee

Sift together into large mixing bowl the flour, sugar, cocoa, salt and soda.  Add egg, salad oil and buttermilk.  Stir all ingredients together until well blended.  Stir boiling coffee into mixture gently; this makes a fairly thin batter.  Pour into a greased (or sprayed) 9"x13" pan and bake at 350 for 40 minutes.  (Bake at 325 if you're using a glass pan.)  Cool cake thoroughly before frosting.

Black Devil's Food Cake

Nora Estrem'
s Two-Toned Frosting

1/2 cup (1 stick) butter
2 cups sifted powdered sugar
1 large egg

Half of a 6-ounce package semi-sweet chocolate chips (chocolate candy bar such as Dove or other nice chocolate will also work)

Work butter and sugar together, beat egg and mix in thoroughly.  Spread on cool cake.

Melt chocolate in the microwave, 30 seconds at a time (about 1.5 minute total depending on chocolate).  Cool slightly (about ten minutes) so you don't melt the white frosting, then spread melted chocolate over white layer. Chocolate layer should not to too thick, it's fine to see the white layer as shown in the picture at top.

I usually refrigerate the cake for a while after frosting to harden up the chocolate, everyone seems to prefer it that way.

Frosting the Cooled Chocolate Cake

Dorothy & Jay Harris - Copyright 2004-2010