devils food cake


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Cooking receipe to make devils food cake under category Aga Recipes. You may find some video clips related to this receipe below.

devils food cake

175g plain flour

1 level tsp baking powder

1 level tsp bicarbonate of soda

50gg cocoa mixed with 2 tbsp hot water

100g butter

225g dark soft brown sugar

2 eggs

4 tbsp plain yoghurt

frosting:

1 egg white

3 tbsp water cold

200g caster sugar

2 pinches cream of tartar

1/2 tsp vanilla essence

Grease and baseline two 200mm sandwich tins.

In a large basin put the cake ingredients and mix well until the mixture is light and fluffy and evenly mixed.

Divide between the two tins.

For the two oven aga place the shelf on the floor of the roasting oven put in the cakes and slide the cold shelf onto the 3rd set of runners from the top.

For the four oven aga place the shelf on the bottom set of runners of the baking oven.

Bake the cakes for 25 to 35 minutes until risen firm to the touch and slightly shrunk from the sides of the tin.

Turn onto a cooling rack to cool.

To prepare the frosting place the egg whites water sugar and cream of tartar into a large mixing bowl.

Place over a saucepan of simmering water and whisk preferably with an electric whisk until white very stiff and the sugar has dissolved to make a smooth icing. Use some of the icing to spread on one layer of cake place the second layer on top.

Stand the cake on a plate and then spread the remaining icing over the top and sides.

Fork over the top to make a rough finish. Allow to set for one hour before slicing.

I am sure this has its name because it is so rich and sinful. The cake is very moist and rich and the icing though sweet gives a lovely contrast in colour and texture. This cake can be kept for a day or two in an airtight tin.

Cuts into 8 slices

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