Tuesday, November 20, 2012

Brown Sugar Devil's Food Cake frosted with Divinity Fudge - a Southern Masterpiece once described as a BITE of HEAVEN

"Dean's Devil's Food Cake with Divinity Frosting"
This recipe was shared with me by John Beck McConnico of San Francisco, and originally from Brownsville Tennessee. He comes from a long line of creative, talented, genteel people and wonderful cooks. The only advice I will give you is don't attemp to make this frosting on a rainy day - humidity is not your friend I assure you. Do make it though, as it might just become a family favorite. Nothing's better than devil's food cake made with brown surgar and frosted with divinity fudge, and nothing is more Southern. One well-known and beloved Southern cook simply described it as a bite of Heaven. So there you go!
• 2 cups of sifted cake flour
• 1 teaspoon of baking soda
• 1/2 cup of butter or vegetable shortening
• 2 cups of sifted brown sugar
• 2 large eggs, unbeaten
• 6 squares of unsweetened baking chocolate
• 1 1/4 cups of sweet milk
• 1 teaspoon of pure vanilla extract
1. Sift the flour once, then add the soda and sift together three times.
2. Soften the butter thoroughly, while gradually adding the sugar. Mix together until the mixture is light and fluffy.
3. Add the eggs to the mixture one at a time and beat well. Then add the chocolate and mix thoroughly.
4. Add the sifted flour and soda, along with milk a small amount at a time. Beat after each addition until smooth. Mix in the vanilla extract.
5. Bake in three greased 9-inch layer pans at 325 degrees for 30 minutes.
6. After removing from the oven, cool the cake for one hour.
7. When applying the icing, spread divinity frosting between the layers and on top and sides of the cake.
• 3 cups of finely granulated white sugar
• 1 teaspoon of light corn syrup
• 1 1/3 cups of boiling water
• 4 egg whites, stiffly beaten
• 1 teaspoon of vanilla 
1. Combine the sugar, corn syrup and water. Place over low flame and stir constantly until sugar is dissolved and mixture boils.
2. Continue cooking until a small amount of syrup forms a soft ball in cold water, or spins a long thread when dropped from the tip of a spoon.
3. Pour the syrup in a fine stream over egg whites, beating constantly. Add the vanilla. Continue beating until the mixture is stiff enough to spread on the cake. Decorate with walnut or pecan halves if you like.
4. Note: Do not try making the Divinity frosting on an overly humid day. Brave souls have tried and failed.


Kari Lindsay said...

The frosting is like light and fluffy clouds. I could totally dive into a slice or two of this cake!

The Warners said...

What is sweet milk? Do you mean sweetened condensed milk?

The Warners said...
This comment has been removed by the author.
Kathleen Richardson said...

I'm definitely pinning this on my Cake Board. About "The Warners" question, seems like sweetened condensed milk along with all that brown sugar would make the cake overly sweet. Hope you can clarify that for us, Libby. I'm loving your old-fashioned, southern style cooking.

sonia said...

Sweet milk is not the same as sweetened condensed milk. Sweet milk is what we refer to as "milk", or whole milk. Lots of baking is done with "soured" milk or buttermilk. Sweet milk is milk that has not yet soured.

I feel sure this is what Libby is referring to in this recipe.