The Only Chocolate Cake Recipe Youll Ever Need Devils Food

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THE ONLY MARINADE YOU'LL EVER NEED



The Only Marinade You'll Ever Need image

Make and share this The Only Marinade You'll Ever Need recipe from Food.com.

Provided by riffraff

Categories     < 15 Mins

Time 10m

Yield 1 cup

Number Of Ingredients 9

1/4 cup fresh lemon juice
1/2 teaspoon hot pepper flakes
1 teaspoon cracked black pepper
1/2 teaspoon kosher salt or 1/2 teaspoon coarse sea salt, to taste
4 slices lemon zest
3 garlic cloves, minced
1/4 cup coarsely chopped fresh parsley
1/4 cup fresh dill (or a mix of all four) or 1/4 cup fresh oregano (or a mix of all four)
1/2 cup extra virgin olive oil

Steps:

  • Combine the lemon juice, hot pepper flakes, cracked pepper, and salt in a nonreactive (glass, ceramic, or stainless steel) bowl and whisk until the salt crystals are dissolved.
  • Add the lemon zest, garlic, parsley, and basil.
  • Stir or whisk in the olive oil.
  • The virtue of this marinade is its freshness; use it within 1 to 2 hours of making.
  • Stir again before using.

THE ONLY CHOCOLATE CAKE RECIPE YOU'LL EVER NEED! (DEVIL'S FOOD)



The Only Chocolate Cake Recipe You'll Ever Need! (Devil's Food) image

This chocolate cake is absolutely thee best we have ever had. It is so moist and rich, I never make anything else (unless I am short on time :) The frosting recipe included goes perfectly with this cake, but you can use any frosting you like. Try this once and you'll see why I call it "The Only Chocolate Cake Recipe You'll Ever Need"!! Adding 2/18/06: I want to note that I recently used sweetened whipped heavy cream with vanilla and it was just as fabulous as the frosting recipe listed, plus much easier. I also used hazelnut coffee in the cake and it added even more of a little extra something!

Provided by @MakeItYours

Number Of Ingredients 17

2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
3/4 cup unsweetened cocoa powder
2 cups sugar
1 cup vegetable oil
1 cup hot coffee
1 cup milk
2 large eggs
1 teaspoon vanilla
1 cup milk
5 tablespoons all-purpose flour
1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
1 teaspoon vanilla

Steps:

  • Preheat oven to 325°F.
  • In a large mixing bowl, sift together dry ingredients. Add oil, coffee and milk and mix at medium speed for 2 minutes. Add eggs and vanilla and beat 2 more minutes. Expect batter to be thin.
  • Pour into a 9" x 13" greased and floured pan or 2- 9" round pans. Bake 9 x 13 pan for about 45 minutes or 9" pans for about 30 minutes. Cool in pans for about 15 minutes and then cool completely on racks.
  • While cake is cooling make the icing: Combine the milk and flour in a saucepan and cook over low heat until thick, whisking constantly. Cover and refrigerate until chilled.
  • In a medium bowl, beat butter, shortening, sugar and vanilla until creamy. Add chilled milk and flour mixture and beat for 10 minutes. Frost cooled cake and enjoy! The frosting sounds intimidating, but it is worth it! By the way, for some reason, we prefer this cake chilled, right out of the refrigerator. The rich chocolate and cool frosting just seem to taste best this way.

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