Not able to recommend Martha's Devil's Food cake - PassPorter - A Community of Walt Disney World, Disneyland, Disney Cruise Line, and General Travel Forums
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So, yesterday was my step-mom's birthday and I wanted to make something special for her because she's such a dear lady.
I got up at 8AM to start on the Mrs. Milman's Frosting recipe and the Devil's Food Cake recipe that are suggested as a good pair by the folks at Martha Stewart.
Well... the frosting was a big "time-sink" but was worth the effort -- it was beautifully smooth, spread like a dream and firmed up nicely in the fridge. It also tasted great, even though it was a little sweeter than I like my frostings.
The cake? It was dry and dark and not nearly sweet enough.
Back to the drawing board.
Sheesh, I *have* to dig out that one-bowl chocolate cake recipe my mom used to make -- it was so good!
Eileen
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Sorry the cake was a bomb!! How nice of you to make her something from scratch. Although I love to bake I don't think I can do a cake and icing from scratch.
I have a three layer, devil's food cake recipe that we have used for our family birthday cake for as long as I can remember. PM me if you would like it.
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I'm not a big frosting person, but IMHO you're better off spending the time on frosting than on the cake. A homemade frosting on a box mix cake can be a real winner and no one needs to know you didn't do the whole package from scratch.
That said, guess I'll have to look up the frosting you made.
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2 bags (24oz total) of chocolate chips
4 cups (1 quart) heavy cream
(It's basically like a ganache)
Heat them in a saucepan on medium low heat and stir constantly for 30-35 MINUTES!
(I gave up after 20 minutes because the cocoa butter was separating from the other solids and I was concerned it had gotten ruined.)
Pour the hot mixture into a wide metal bowl and put it in the fridge for 2 hours, stirring it every 15 minutes. (When I stirred, the two parts tried to "reconnect" and would look better for a while. Once it was at about 1 1/2 hours, it really held together and by 2 hours, was the most delicious thing I'd ever seen!
You can't make this too far in advance from frosting the cake, but -- once frosted -- it lasts on the cake for a day or two with not ill effects.
Anyway, my DH took the cake to his office and the guys there gobbled it up with no problem. (Otherwise, Crystal, I'd tell you to come for coffee and cake tomorrow morning!)
I used that ganache on the Stoudt cake I made a few years back. Now that was a rich, dense chocolate cake and my one neighbor Mary has been bugging me to make it again.
Somehow, no matter how dry or bad cake is, you can send it in with men to the office, and it will be gone in a matter of minutes. In my office of all women, we have discerning tastes. It takes half a day to consume bad cake.
Somehow, no matter how dry or bad cake is, you can send it in with men to the office, and it will be gone in a matter of minutes. In my office of all women, we have discerning tastes. It takes half a day to consume bad cake.
In the law firm where I practiced, it seemed that the rule was "It doesn't have to be good, it just has to be free"
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Pixie Dust
Kimberly
that you find your mom's recipe. 
Me too!
*Ginger*
(Otherwise, Crystal, I'd tell you to come for coffee and cake tomorrow morning!)
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