Black Devil’s Food Cake by sarahh

[BakerAunt]

Black Devil's Food Cake
Submitted by sarahh on March 14, 2009 at 12:33 am

2 cups flour
1 ¾ cups sugar
½ cup cocoa
1 tablespoon baking soda
2/3 cup oil*
1 cup buttermilk **
1 cup strong coffee

Preheat oven to 350 degrees. Grease and flour pan(s).

Stir together the flour, sugar, cocoa and baking soda in a large bowl. Add oil and buttermilk and stir well. Carefully stir in coffee. Batter will be very thin. Pour into pan(s).

Bake 30-40 minutes, or until cake bounces back when lightly pressed in center. Make sure the center is cooked through and not soft, or cake will fall in the middle when cool.

Let cake cool in pan on rack. If making layers, let cool 15 minutes and then turn out of pans onto rack to cool before frosting. This is a tender cake, so use a cooked icing or a very fluffy frosting or the cake might tear.

Makes one 9 by 13 or 2 8-inch round layers.

*Substitute 1/3 cup plain fat-free yogurt for same amount of oil for a lower fat cake. This is how I usually make it.

**Cultured buttermilk works best. But you can also substitute slightly less than ½ cup yogurt and slightly more than ½ cup milk, mixed together. Or stir 1 tablespoon vinegar or lemon juice into 1 cup regular milk. The cake won't rise quite as high with either substitution.

This is a wonderful cake that gets better the next day. Really good with the Fudge Icing that is also posted under my recipes.

This is a good recipe to make with carob powder for those who can't eat chocolate. Be sure to sift the carob powder if it is lumpy. I have made it this way many times with great success.

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