What makes devils food cake different from chocolate cake

I'm so delighted to see people take the time to post these pics of books of recipes that were our grandmother's, mine anyway, go-to-source for ideas on baking, cooking, canning, etc etc etc.

Simply Marvellous! I have a Betty Crocker Cookbook from the 's I found in a thrift store. Post a Comment. Pages Home About Me. Technically, yes. That makes the cake fluffier and airy, which lends itself to the use of a light glaze, ganache, or even just a sprinkle of powdered sugar. Oil may be used over butter because the neutral flavor of the oil lets the deeply rich cocoa be more pronounced. It was the name of the sweet chocolate developed by chocolatier Samuel German, who lived in Texas.

For German chocolate cake, some recipes call for buttermilk, others for milk. And some recipes say to separate the eggs and beat the egg whites before adding them. Cake flour instead of all-purpose flour is common. Sometimes it can be too cloying if overdone.

So some recipes call for no additional frosting or icing, or just a chocolate drizzle. Our recipe goes all-in and suggests a vanilla buttercream frosting, with a coconut-pecan topping. So see for yourself which cake suits your taste better. Try some of these heady desserts to satisfy your chocoholism.

Ina Garten shares with Chowhound her version of this rich chocolate cake from her new cookbook, Cooking for Jeffrey. Espresso or brewed hot coffee deepens the unsweet cocoa flavor. By Cheyenne Buckingham. Cheyenne Buckingham is the news editor of Read more. Read This Next.