Devil's Food Cake with Brown Sugar Buttercream is a vegetarian dessert. This recipe makes 10 servings with 471 calories, 7g of protein, and 22g of fat each. This recipe covers 9% of your daily requirements of vitamins and minerals. Head to the store and pick up water, salt, eggs, and a few other things to make it today. From preparation to the plate, this recipe takes about 2 hours.
Anweisungen
1
Preheat oven to 177°. Butter 3 (8- by 2-inch) round cake pans and line bottoms of each with rounds of wax or parchment paper. Butter paper and dust pans with flour, knocking out excess.
Whisk together boiling water and cocoa powder in a bowl until smooth, then whisk in milk and vanilla. 3Sift together flour, baking soda, and salt in another bowl.
Zutaten, die Sie benötigen
Rote Kartoffeln, In 2,5 Cm Große Stücke Geschnitten Und Gekocht, Bis Sie Leicht Weich Sind
(Allzweckgebrauch Geht Auch)
24 Ganze Haselnüsse, Geröstet Und Geschält
1/2 Bis 3/4 Tasse Vollkornmehl
1 Teelöffel Plus 3/4 Tasse Zucker, Geteilt
Tüllen Nr. 5 Rund Und
2 Esslöffel Wasser, Plus Mehr Nach Bedarf
Kochausrüstung, die Sie verwenden werden
Packung Gefrorene Ungesüßte Erdbeeren, Teilweise Aufgetaut Und In Scheiben Geschnitten
Gewürfelter Provolone-Käse (1/2 Zoll)
3
Beat together butter and sugars in a large bowl with an electric mixer until pale and fluffy, then add eggs 1 at a time, beating well after each addition. Beat in flour and cocoa mixtures alternately in batches, beginning and ending with flour mixture (batter may look curdled).
Zutaten, die Sie benötigen
Planters® Pekannüsse
Rote Kartoffeln, In 2,5 Cm Große Stücke Geschnitten Und Gekocht, Bis Sie Leicht Weich Sind
1/2 Bis 3/4 Tasse Vollkornmehl
Karton Philadelphia Servierfertige Käsekuchenfüllung
Kochausrüstung, die Sie verwenden werden
Geriebener Mischkäse, Z. B. Tacokäse
Gewürfelter Provolone-Käse (1/2 Zoll)
4
Divide batter among pans, smoothing tops.
5
Bake in upper and lower thirds of oven, switching position of pans halfway through baking, until a tester comes out clean and layers begin to pull away from sides of pans, 20 to 25 minutes total. Cool layers in pans on racks 10 minutes, then invert onto racks, remove wax paper, and cool completely.
Put 1 cake layer, rounded side up, on a cake plate and spread with about 1 cup buttercream. Top with another cake layer, rounded side up, and spread with another cup buttercream. Top with remaining cake layer and frost top and sides of cake with remaining buttercream.
Zutaten, die Sie benötigen
1 Tasse Chiffonade Aus Grünkohlblättern
1
• Cake layers may be made 2 days ahead of assembling and kept, wrapped well in plastic wrap, at room temperature or frozen up to 1 week. • Cake may be assembled 1 day ahead and chilled in a cake keeper or loosely covered with plastic wrap (use toothpicks to hold wrap away from frosting). Bring to room temperature before serving. • This batter can be baked in 2 (9- by 1-inch) round cake pans 25 to 30 minutes; in a 13- by 9- by 2-inch pan 35 to 40 minutes; in a 12-cup bundt pan 35 to 40 minutes; or in 24 (1/2-cup) muffin cups 20 to 25 minutes.
Zutaten, die Sie benötigen
Spritzbeutel Oder Kleine Wiederverschließbare Plastiktüten