Moist Devils Food Cake With Mrs Milmans Chocolate Frosting Recipes

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MRS. MILMAN'S CHOCOLATE FROSTING



Mrs. Milman's Chocolate Frosting image

This recipe for Mrs. Milman's Chocolate Frosting is one of our all-time favorites. Make it with our recipe for Moist Devil's Food Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 6 cups

Number Of Ingredients 3

24 ounces Nestle semisweet chocolate morsels
4 cups whipping cream
1 teaspoon light corn syrup

Steps:

  • Place chocolate morsels and cream in a heavy saucepan. Cook over low heat, stirring constantly with a rubber spatula, until combined and thickened, between 20 and 25 minutes. Increase the heat to medium low; cook, stirring, 3 minutes more. Remove pan from heat.
  • Stir in corn syrup. Transfer frosting to a large metal bowl. Chill until cool enough to spread, about 2 hours, checking and stirring every 15 to 20 minutes. Use immediately.

MRS. MILMAN'S CHOCOLATE FROSTING



Mrs. Milman's Chocolate Frosting image

This recipe appeared in the February 2006 issue of Martha Stewart Living Magazine. Mrs. Milman also made her famous Chocolate cake on Martha's show recently and I have posted the recipe for that as well. It does take a bit longer to set than specified. Be patient and you will be well rewarded. The prep time of 3 hours includes the 2 hour (or more) refrigeration time. When Mrs. Milman made the cake and frosting on the show Martha's kitchen staff decided to add the light corn syrup (for sheen).....Mrs. Milman said she does not. Either way, it's a great frosting.

Provided by dojemi

Categories     Dessert

Time 3h35m

Yield 1 cake

Number Of Ingredients 3

24 ounces semisweet chocolate morsels
4 cups heavy cream
1 teaspoon light corn syrup

Steps:

  • Put chocolate and cream into a medium saucepan. Cook over medium-low heat; stirring constantly with a heatproof rubber spatula, until thick, 30 to 35 minutes. Remove from heat. Stir in corn syrup.
  • Transfer to a large, wide metal bowl. Refrigerate until frosting is cool enough to spread, about 2 hours, checking and stirring every 15 minutes. Use immediately.

Nutrition Facts : Calories 6813.4, Fat 530.3, SaturatedFat 325.3, Cholesterol 1324.6, Sodium 386.6, Carbohydrate 478.9, Fiber 45.4, Sugar 363.2, Protein 49.5

DEVIL'S FOOD SHEET CAKE



Devil's Food Sheet Cake image

I like this cake because it's so moist and rich. It's great for large gatherings because it's so easy to make.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 16-20 servings.

Number Of Ingredients 15

1-1/2 cups water
2 cups sugar
3/4 cup butter
2 large eggs, lightly beaten
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup baking cocoa
2 teaspoons baking soda
1/2 teaspoon salt
FROSTING:
1/4 cup butter, softened
2 cups confectioners' sugar
2 tablespoons baking cocoa
1/2 teaspoon vanilla extract
2 to 3 tablespoons milk

Steps:

  • In a large saucepan, bring water to a boil. Remove from the heat. Stir in sugar and butter until butter is melted. Add eggs and vanilla; mix well. Combine flour, cocoa, baking soda and salt; add to butter mixture and mix thoroughly. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. , For frosting, beat butter, confectioners' sugar, cocoa, vanilla and enough milk to reach a spreading consistency. Frost cake.

Nutrition Facts : Calories 266 calories, Fat 10g fat (6g saturated fat), Cholesterol 46mg cholesterol, Sodium 285mg sodium, Carbohydrate 43g carbohydrate (31g sugars, Fiber 1g fiber), Protein 3g protein.

MRS. MILMAN'S CHOCOLATE FROSTING



Mrs. Milman's Chocolate Frosting image

One of our all-time favorites, this recipe for Mrs. Milman's Chocolate Frosting is adapted from Martha Stewart Living, February 2006. Make it with our recipe for Moist Devil's Food Cake.

Provided by @MakeItYours

Number Of Ingredients 3

24 ounces Nestle semisweet chocolate morsels
4 cups whipping cream
1 teaspoon light corn syrup

Steps:

  • Step 1
  • Place chocolate morsels and cream in a heavy saucepan. Cook over low heat, stirring constantly with a rubber spatula, until combined and thickened, between 20 and 25 minutes. Increase the heat to medium low; cook, stirring, 3 minutes more. Remove pan from heat.
  • Step 2
  • Stir in corn syrup. Transfer frosting to a large metal bowl. Chill until cool enough to spread, about 2 hours, checking and stirring every 15 to 20 minutes. Use immediately.

MRS. MILMAN'S CHOCOLATE FROSTING



Mrs. Milman's Chocolate Frosting image

This luscious chocolate frosting is a great complement to our Moist Devil's Food Cake (pictured).

Provided by @MakeItYours

Number Of Ingredients 3

24 semisweet chocolate morsels
4 heavy cream
1 light corn syrup

Steps:

  • Put chocolate and cream into a medium saucepan. Cook over medium-low heat; stirring constantly with a heatproof rubber spatula, until thick, 30 to 35 minutes. Remove from heat. Stir in corn syrup. Transfer to a large, wide metal bowl. Refrigerate until frosting is cool enough to spread, about 2 hours, checking and stirring every 15 minutes. Use immediately.

MRS. MILMAN'S MOIST DEVIL'S FOOD CAKE



Mrs. Milman's Moist Devil's Food Cake image

This recipe has appeared in Martha Stewart Living and Mrs. Milman made her famous cake on Martha's show recently. Very decadent. I have also posted the recipe for Mrs. Milman's Chocolate Frosting.

Provided by dojemi

Categories     Dessert

Time 1h5m

Yield 10-12 serving(s)

Number Of Ingredients 12

1 1/2 cups unsalted butter, softened, plus more
butter, for pans
3/4 cup unsweetened dutch cocoa, plus more
unsweetened dutch cocoa, for pans
1/2 cup boiling water
3 cups sifted cake flour (not self-rising)
1 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups sugar
4 large eggs, lightly beaten
1 tablespoon pure vanilla extract
1 cup whole milk

Steps:

  • Preheat oven to 350 degrees.
  • Butter three 8-inch round cake pans. Line bottoms with parchment; butter parchment. Dust with cocoa powder; tap out excess. Set aside. Sift cocoa powder into a medium bowl; whisk in boiling water. Set aside to cool.
  • Sift together flour, baking soda, and salt into a large bowl; set aside. Put butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until creamy. Gradually mix in sugar until pale and fluffy, 3 to 4 minutes. Add eggs, a bit at a time, mixing well between each addition; mix until well blended. Mix in vanilla.
  • Whisk milk into reserved cocoa mixture. With mixer on low speed, add flour mixture to butter mixture in 3 batches, alternating with the cocoa mixture.
  • Divide batter evenly among prepared pans; smooth tops with an offset spatula. Bake, rotating pan halfway through, until a cake tester inserted into centers comes out clean, 35 to 45 minutes. Let cool in pans on wire racks 15 minutes. Turn out cakes onto racks; remove parchment and re-invert. Let cool completely.
  • Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate. Spread the top of the first layer with 1 1/2 cups of frosting. Place the second layer on top and repeat process with another 1 1/2 cups of frosting. Place the remaining layer on top of the second layer, bottom side up. Spread entire cake with remaining 3 cups frosting.

Nutrition Facts : Calories 629.9, Fat 31.6, SaturatedFat 19.1, Cholesterol 160.2, Sodium 286.2, Carbohydrate 82.1, Fiber 2.9, Sugar 46.8, Protein 8.2

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