Deluxe Devil's Food Cake
2 cups sugar
1 cup butter, softened
1 teaspoon vanilla extract
2 1/2 cups
1 cup Dutch-processed cocoa powder or unsweetened cocoa powder
2 teaspoons baking soda
1/2 teaspoon salt
2 1/4 cups buttermilk
1 1/4 cups butter, softened
2 teaspoons vanilla extract
8 to 9 tablespoons milk, divided
1 (2 lb.) package powdered sugar (7 1/2 cups)
HEAT oven to 350°F. Coat 3 (9-inch) round cake pans with no-stick cooking spray. Line with parchment paper or wax paper circles. Coat with no-stick cooking spray.
BEAT sugar, butter and vanilla in large bowl with mixer on medium speed until light and fluffy. Beat in eggs, one at a time. Stir flour, cocoa powder, baking soda and salt in medium bowl. Blend into creamed mixture alternately with buttermilk. Beat 1 minute. Divide evenly into prepared pans.
BAKE 26 to 30 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove from pans to wire rack to cool completely.
For Frosting: BEAT butter and vanilla in large bowl with mixer on medium speed until creamy. Gradually add 1/3 cup milk and powdered sugar. Beat on high speed, adding additional milk 1 tablespoon at a time, until frosting reaches desired spreading consistency.
FILL and frost sides and top of cake with frosting. Garnish with chocolate curls, if desired. Chill cake to set frosting. Allow cake to stand at room temperature 10 minutes before serving.
High Altitude (above 3500 feet):
HEAT oven to 375°F. Decrease sugar in cake to 1 3/4 cups and baking soda to 1 1/2 teaspoons. Increase cake flour to 2 3/4 cups.
Serving Size (1 of 14 slices), Calories 760 (Calories from Fat 290), Total Fat 33g (Saturated Fat 20g, Trans Fat 1g), Cholesterol 110mg, Sodium 560mg, Total Carbohydrate 117g (Dietary Fiber 2g, Sugars 94g), Protein 6g, Potassium 266mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D 1mg, Calcium 1mg, Iron 2mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.