Photo by: N.L. Belardes
One Bakersfield Woman's Blog to Mankind
Tuesday, February 12, 2008
Old Fashion Chocolate Cake
Last week I found an amazing old fashion chocolate cake recipe online. Instantly, the chocolate craving side of my brain took over and I just had to make this chocolate cake.
Ladies and Gentlemen: Nana Edie’s Devil’s Food Cake.
I have no idea who Nana Edie is, but making her chocolate cake from scratch reminded me of the many times I baked cakes from scratch with both of my grandmothers when I was young. I learned to bake from my grandmothers and I remember those moments fondly.
Fond memories aside, it had been many years since I baked a cake from scratch but I was up to the challenge.
Here are a few cake baking challenges I encountered:
Put milk and vinegar aside and let sour. (Mixture will curdle).
Sour milk? Curdle? Did I read that right? This is definitely different than a Betty Crocker cake mix.
Melt chocolate and butter with water in a large metal bowl set over a saucepan of simmering water, whisking until smooth.
Melt in a bowl over simmering water? Hmmm... that’s different.
Sift flour, baking soda and salt.
Sift? Why don’t I have a sifter? My grandmothers always had sifters! I wonder if a whisk will work?
Eventually all the ingredients came together as they were intended and except for a moment where the cake stuck to the pan a little bit and having to wait a while for the frosting to thicken up enough to be spreadable, Nana Edie’s Devil’s Food cake turned out fabulous! I even deemed it worthy of using my grandma's antique glass cake plate. I swear this cake is so moist and decadent! It is the best chocolate cake I’ve had since my grandma’s special chocolate sheet cake. And now that I’ve worked out all the kinks, I can’t wait to make it again.
Last week I found an amazing old fashion chocolate cake recipe online. Instantly, the chocolate craving side of my brain took over and I just had to make this chocolate cake.
Ladies and Gentlemen: Nana Edie’s Devil’s Food Cake.
I have no idea who Nana Edie is, but making her chocolate cake from scratch reminded me of the many times I baked cakes from scratch with both of my grandmothers when I was young. I learned to bake from my grandmothers and I remember those moments fondly.
Fond memories aside, it had been many years since I baked a cake from scratch but I was up to the challenge.
Here are a few cake baking challenges I encountered:
Put milk and vinegar aside and let sour. (Mixture will curdle).
Sour milk? Curdle? Did I read that right? This is definitely different than a Betty Crocker cake mix.
Melt chocolate and butter with water in a large metal bowl set over a saucepan of simmering water, whisking until smooth.
Melt in a bowl over simmering water? Hmmm... that’s different.
Sift flour, baking soda and salt.
Sift? Why don’t I have a sifter? My grandmothers always had sifters! I wonder if a whisk will work?
Eventually all the ingredients came together as they were intended and except for a moment where the cake stuck to the pan a little bit and having to wait a while for the frosting to thicken up enough to be spreadable, Nana Edie’s Devil’s Food cake turned out fabulous! I even deemed it worthy of using my grandma's antique glass cake plate. I swear this cake is so moist and decadent! It is the best chocolate cake I’ve had since my grandma’s special chocolate sheet cake. And now that I’ve worked out all the kinks, I can’t wait to make it again.
Labels: baking, cake, cake plate, chocolate, chocolate cake, cooking, epicurious.com, Nana Edie's Devil's Food Cake, Old fashion
If you can't eat it all you could always bring some over. :)