Old Fashioned Red Devil's Food Cake Best Family Recipes

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Old Fashioned Red Devil's Food Cake

"Chocolate cake with pecan filling and seafoam frosting. My Aunt constantly made this cake and it's miles very wet and rich."

Ingredients :

2 cups all-cause flour
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
half teaspoon salt
half of cup shortening
2 eggs
half cup sour milk
1 cup boiling water
1 teaspoon vanilla extract
1 1/2 cups white sugar
1/three cup white sugar
1 tablespoon all-cause flour
2 tablespoons butter
2/3 cup milk
three egg yolks
1/eight teaspoon salt
half of teaspoon vanilla extract
1 cup chopped pecans
3/4 cup packed brown sugar
three/four cup white sugar
1/8 teaspoon cream of tartar
1/3 cup hot water
3 egg whites
half teaspoon vanilla extract

Instructions :

Prep :	Cook : 24M	Ready in :

Preheat oven to 350 ranges F (one hundred seventy five levels C). Grease and flour 2 - 9 inch pans. Sift collectively 2 cups flour, cocoa, baking soda and 1/2 teaspoon salt. Set aside.
In a massive bowl, cream shortening and 1 half of cup sugar till light and fluffy. Add eggs one at a time, beating well after every. Add flour aggregate alternately with sour milk. Add 1 cup boiling water and 1 teaspoon vanilla.
Divide batter into 9 inch pans. Bake at 350 tiers F (175 stages C) for 30 minutes, or until a toothpick inserted into the cake comes out smooth. Allow layers to cool, then unfold Pecan Filling between layers.
To make Pecan Filling: In a sauce pan, combine 1/three cup sugar, 1 tablespoon flour, butter, milk and egg yolks. Cook over medium warmness, stirring constantly, till thick. Remove from warmth, add 1/eight teaspoon salt and 1/2 teaspoon vanilla. Stir in pecans and set apart to chill. Spread among layers of cake, then frost with Satin Seafoam Icing.
To make Satin Seafoam Icing: In a sauce pan, combine 3/4 cup brown sugar, three/4 cup white sugar, cream of tartar and 1/three cup hot water. Cover and bring to a boil. Uncover and cook dinner until 246 tiers F (a hundred and twenty tiers C). Remove from warmth. In a massive bowl, beat egg whites until foamy. While beating with an electric powered mixer at medium speed, slowly pour hot syrup in a thin circulation over egg whites. Turn mixer to high velocity, and preserve beating till stiff peaks form, and frosting is thick enough to unfold. Add half teaspoon vanilla.

Notes :

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