DEVIL’S FOOD CAKE WITH MARSHMALLOW FROSTING
3 Sticks Butter, Room Temperature
1 Cup Unsweetened Cocoa Powder
1 Cup Boiling Water
1 Cup Sour Cream
3 Cups Flour
1 Tsp Baking Powder
1 Tsp Baking Soda
¾ Tsp Salt
2 ¼ Cups Sugar
1 Tbsp plus 1 Tsp Vanilla
*Marshmallow Frosting (recipe below)
1 ½ Cups Sugar
5 Egg Whites
1 Tbsp Corn Syrup
2 Tsp Vanilla
Devil’s Food Cake Directions:
Preheat Oven 350.
Add cooking oil to a paper towel and completely wipe the bottom and sides of two 8-inch round cake pans. Sprinkle a small amount of Cocoa Powder into both pans and dust pans to coat and tap out excess cocoa.
In small bowl, whisk boiling water into cocoa until smooth. Whisk in sour cream. Mix well. Set aside.
In another bowl, mix flour, baking powder, baking soda and salt.
In mixer bowl on medium-high speed, beat butter and sugar until pale and fluffy, 3-5 minutes. Add eggs, one at a time. Reduce mixer to low. Add flour in 3 matches, alternating with 2 batches of cocoa mixture. Beat until combined. Beat in Vanilla.
Divide batter evenly between the two pans. Bake 45-50 minutes until a cake tester comes out clean. Cool completely in pans before removing cake layers.
Once cake completely cools, frost with Marshmallow icing. Optional: Add chocolate shavings to top of cake.
Whisk together sugar, egg whites and corn syrup in heatproof mixer bowl. Set the bowl over a pot with boiling water, but not in the water. Whisk constantly until warm and sugar is dissolved, 2-3 minutes. Remove from heat.
With the electric mixer on high speed, beat until stiff, glossy peaks form, about 7 minutes. Beat in vanilla. Use immediately.