Angels And Devils Food Cake Recipes

OLD-FASHIONED DEVIL'S FOOD CAKE

Steps:

• Preheat oven to 350 degrees (F). Spray two 9-inch round baking pans with non-stick baking pray. Line the bottom of each pan with a round of parchment paper. Then spray the parchment paper with non-stick baking spray. Set aside.
• In a large bowl sift together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter at medium speed until smooth, about 1 minute.
• Gradually add in both sugars, one at a time, and beat until the sugar has been incorporated into the butter. Then increase the speed to high and beat until the mixture is light and fluffy, about 4 minutes. You may need to stop the mixer and scrape down the sides and bottom of the bowl once in a while to ensure no butter is getting stuck.
• Add in the eggs and egg yolks, one at a time, beating well after each addition, and scraping down the sides and bottom of the bowl as needed. Add in the vanilla extract and beat until combined.
• In a spouted measuring cup, combine the oil and sour cream.
• On the lowest speed setting available, add the flour in three additions, alternating with the sour cream mixture, in two addition, beating until just combined! You should still see the lightest trail of dry ingredients when you stop the mixer.
• Pour in the hot coffee and let the mixture sit, undisturbed, for 30 seconds. Then, using a rubber spatula, gently stir until the batter is just evenly combined.
• Divide the batter evenly among the prepared pans (around 850 grams per pan) and smooth the tops with a rubber spatula.
• Bake in preheated oven for 38 to 45 minutes, or until a toothpick inserted into the center of a cake comes out clean, or with a few moist crumbs attached.
• Place the cakes, in the pans, on a wire rack and cool for 20 minutes. Then invert the cakes onto the rack and let cool completely, about 1 hour.
• Finely chop the chocolate using a large chef's knife. Place the chopped chocolate into the bowl of a stand mixer fitted with the whisk attachment.
• In a small saucepan heat the cream and corn syrup over medium-high heat until the mixture comes just short of a rolling boil. Remove the pan from heat and pour over the chopped chocolate.
• Allow the mixture to sit, undisturbed, for 2 minutes. Then, using a rubber spatula or metal spoon, gently stir until the chocolate is completely melted and the mixture is smooth and glossy. Stir in the vanilla.
• With the mixer on medium-speed, add in the butter, 1 tablespoon at a time, beating well after each addition, and not adding more until the first addition has been completely incorporated into the frosting. Beat in the salt.
• Refrigerate the frosting, loosely covered, for about 1 hour, or until it's firm enough to spread. Frosting may be made up to 24 hours in advance and stored, covered, in the fridge. You'll need to let it come to room temperature before using.
• Using a long, serrated knife, slice off the domed top of each cake layer so it is smooth and even. Then slice each cake in half horizontally, so that you have 4 even layers. Set all of the cake scraps aside, we'll use those later to decorate!
• Place one cake layer on a large plate or cake stand. Spread 1/2 cup of the frosting on top of the cake, covering it completely. Then top with another cake layer, and repeat the layering process, ending with the last cake layer on top. Spread all remaining frosting over the top and sides of the cake.
• Using your hands, crumble up the remaining cake scraps until they're in fine crumbs. Pat the crumbs gently around the sides of the cake. You might have leftovers, which you may discard or enjoy as a snack!
• Allow the cake to set for 20 minutes before slicing. Then serve, or store, in the refrigerator, for up to 5 days. Bring to room temperature before serving!

3-2-1 CAKE

Steps:

• Mix Angel Food cake mix and your choice flavor cake mix (I used devils' food).
• Put both in zip lock bag and mix well.
• When ready for your quick cake snack attack, take 3 tablespoons cake mix.
• Put in microwavable small ramekin or bowl.
• Mix in 2 tablespoons water; mix well.
• Microwave on high, 1 minute.
• Cool and top with whipped cream or icing of your choice or just eat it plain.
• Just enough for that quick fix, snack attack!
• Prep time includes opening and mixing the cake mixes in zip lock bag and measuring out mix and water and mixing together.
• ENJOY!

DEVIL'S FOOD CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch pan or two 9 inch round pans.
• In a small pan melt the butter or margarine with the unsweetened chocolate. Set aside to cool slightly.
• Cream together the sugar and the eggs until light in color. Add the chocolate mixture to the eggs and temper mixture by beating well (so you don't end up with scrambled eggs!) Add 1 cup boiled water (still warm) and blend well. Mixture will be very liquid.
• Mix together the flour, baking soda, and salt. Add this mixture to the chocolate mixture and blend well.
• Mix together the vinegar and the milk and stir into the chocolate batter. Pour into prepared pan(s).
• Bake at 350 degrees F (175 degrees C) for 30 minutes or until a toothpick inserted in the center comes out clean. Cake divides well for filling with mousse, or ganache, or black forest fillings. The best clue to this cake being nearly done is that you will start to smell the aroma of chocolate filling your house!

DEVIL AND ANGEL FOOD CAKE

Steps:

• Slice off the top third of the angel food cake. Using your fingers, scoop out a tunnel in the bottom portion. In a large mixing bowl, crumble the devil's food cake and mix with chocolate pudding. Spread the cake mixture into the tunnel. Spread some whipped cream and top with chocolate or shavings.

HEAVEN AND HELL CAKE WITH PEANUT BUTTER GANACHE

Steps:

• ANGEL FOOD CAKE: Preheat oven to 375°F.
• Cut a circle of parchment paper or wax paper to fit the bottom of a 9" cake pan.
• Do not grease the pan or paper.
• Sift together the flour and powdered sugar and set aside.
• Place the egg whites in the bowl of a heavy duty mixer.
• Beat slowly while adding the salt and cream of tartar and continue beating for 1 minute or until soft peaks form.
• Increase speed to medium, add sugar into whites by tablespoons until all is incorporated, then beat about 1-1/2 minutes longer.
• When egg whites have stiff peaks, add vanilla and almond extract.
• Remove bowl from mixer and sprinkle half of the powdered sugar-flour mixture and fold in again, using a minimum number of strokes so the egg whites do not deflate.
• Gently spoon the mixture into the pan and bake for 40-50 minutes or until golden brown.
• Do not over bake or the cake will sink in the center.
• DEVIL'S FOOD CAKE: Preheat oven to 350°F.
• Oil and flour a round 9-inch cake pan.
• Sift the cocoa powder into the mixing bowl, then drizzle in the coffee while whisking to make a smooth paste.
• Set aside.
• (Might be more liquid than paste) Combine shortening, sugar, vanilla, and eggs and beat for 2 minutes on medium speed.
• In a separate bowl, sift together the flour, salt, baking powder and baking soda.
• Alternately add the cocoa-coffee mixture and the flour mixture to the sugar-egg mixture and continue beating until incorporated.
• Pour batter into prepared pan and bake for 30 minutes.
• Test for doneness.
• PEANUT BUTTER MOUSSE: In the bowl of an electric mixer, whip the cream cheese until light and creamy.
• Gradually beat in the powdered sugar, then the peanut butter.
• If mixture looks lumpy, add 2 tablespoons of heavy cream.
• Continue beating until thoroughly incorporated and fluffy.
• Transfer mixture to another bowl and set aside.
• Place heavy cream in the electric mixer bowl and whip until stiff.
• Carefully, but thoroughly, combine both mixtures; set aside.
• GANACHE (FROSTING): In a saucepan, bring the cream to a boil and stir in the chocolate.
• Remove from heat, cover pan and let the chocolate melt.
• Whisk to combine thoroughly then let cool to room temperature.
• ASSEMBLING HEAVEN AND HELL CAKE: When both cakes have cooled, carefully slice them in half horizontally with a long, serrated knife so that you now have four layers.
• Place one layer of the devil's food cake on a cake plate and spoon 1/3 of the peanut butter mousse on the top.
• Place a layer of the angel food on top of the mousse and spread with another 1/3 of the peanut butter.
• Continue layering until you have four layers of cake and three layers of mousse.
• Whisk the ganache and spread with a spatula over the top and sides to frost generously.
• Chill in the refrigerator for at least two hours before serving.
• Serve chilled; slice with a warm, wet knife.
• Recipe Tip: slice thinly!
• It's rich!

ANGELS' AND DEVILS' FOOD CAKE

Steps:

• For the raspberry sauce: Combine the raspberries and sugar in a small saucepan. Bring to a simmer over medium heat and cook for 15 minutes. Add the basil and lime juice and allow the sauce to cool in the fridge.
• For the meringue: Combine 1/2 cup water and the rum in a medium saucepan over high heat and bring to a simmer. Slowly stir in 1 cup of the sugar to combine, and use a pastry brush dipped in water to remove any sugar crystals from the side of the pot. Insert a candy thermometer into the mixture.
• In the bowl of a stand mixer using a whisk attachment, beat the egg whites on medium speed until foamy. Slowly stream in the remaining 1/2 cup sugar and beat to soft peaks.
• When the sugar syrup reaches the soft-ball stage (238 degrees F), remove from the heat. Increase the mixer speed to medium high and slowly stream the sugar syrup into the egg whites in the space between the beaters and the side of the bowl with the mixer running. Continue to beat until the meringue forms soft, glossy peaks.
• To assemble the cake: Place the angel food cake onto a cake stand or plate. Pour the raspberry sauce into the center hole. Spread the meringue evenly all over the sides and top of the cake, covering the hole at the top. Use your spatula to create peaks along the tops and sides if desired. Use a kitchen torch to toast the meringue all over before serving.