After reading Joanne Fluke's Devil's Food Cake Murder, I had my husband copy some recipes before sending it back to the library. Not knowing that there were several pages to each recipe, he copied the pages and away the book went. This weekend when I decided to make her Devil's Food Cake recipe I discovered I had the list of ingredients and the first little bit of instructions. I believe this cake had multiple layers to it but what I got was still a decent chocolate cake. It was denser than I expected and think I will use AP flour instead of cake flour next time.
I had to guess on the cooking time but it came out nicely, I also used a 9x13 pan and I believe the recipe is for round pans so that you can make layers.
Devil's Food Cake
1 cup water
3/4 cups butter (or Nucoa)
1/2 cup brown sugar
1/2 cup white sugar
1 oz unsweetened chocolate (I used 3 TB cocoa powder and 1 TB oil)
1 teas instant coffee or espresso
1 1/2 cups white sugar
1 teas baking soda
1/4 teas baking powder
1/2 cup unsweeted cocoa powder
2 eggs at room temp (set in hot water while preparing ingredients if cold)
2 teas vanilla
3 cups cake flour or 2 1/2 cups AP flour
Combine water, butter, 1/2 cup white sugar and brown sugar in saucepan. Break up chocolate into pan. Heat on Med High heat until chocolate and butter melt. Remove from heat and add instant coffee. Let cool.
Prepare 2 9"round pans or 1 9x13 pan by oiling and flouring the pan.
In a large bowl or mixer, mix 1 1/2 cups white sugar, baking soda, baking powder and cocoa. Mix in eggs and vanilla. Alternate liquid from saucepan with flour. Mix until combined. Pour into pan and bake at 350.
For 9x13 pan bake 35 - 45 minutes, 2 9" rounds should be checked at 25 minutes and baked until center is firm (test with toothpick - if it comes out clean, cake is done).
We frosted with peanut butter frosting. When I get the book back I will double check her instructions against the ones I made up and see if there's anything I should change and I will share her frosting recipe for the cake.