The Humpherys Family

Mahogany Devil's Food Cake

Source  All Recipes
Recipe Added:  6/17/2012 
2 Tbsp butter, softened
2 cups sugar
2 eggs
1 tsp vanilla
2 1/2 cups flour
1/2 cup baking cocoa
2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1 cup hot water
 Frosting
1 1/4 cups sugar
3 egg whites
1/4 cup water
2 Tbsp light corn syrup
1/2 tsp cream of tartar
1 tsp vanilla
1/2 tsp almond extract
Preheat oven to 350 F. Spray or grease three 9-in. round cake pans and sprinkle with flour; set aside. In a mixing bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk. Add water; mix well. Pour into prepared pans. Bake 20-25 minutes or until a toothpick comes out clean. Cool 10 minutes; remove from pans to wire racks to cool completely.

Frosting  In saucepan, combine sugar, egg whites, water, corn syrup and cream of tartar. Using hand mixer, beat on low speed 1 minute. Continue beating over low heat until a candy thermometer reads 160 F, about 5 minutes. Pour into a large mixing bowl; add extracts. Beat on high until stiff peaks form, about 7 minutes. Spread frosting between layers and over top and sides of cake. May also use a raspberry glaze between layers.
Notes
Moist and flavorful - made for Father's Day and Renn LOVED it! Use 3 cake pans and 12-14 oz jar of raspberry or strawberry glaze between layers.
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