Devil’s Food Cake
Chef/Cook: Gabrielle Feuersinger

Estimated Prep Time: 20 Minutes
Estimated Cooking Time: 15-20 Minutes for cupcakes, Approximately 40 Minutes for cake
Yields: Two 8-Inch Round Cakes or 30 Cupcakes

• 
 2 ½ Cups Sugar
• 
 2 ½ Cups Flour
• 
 2 Sticks Unsalted Butter (Melted)
• 
 1 Tablespoon Baking Soda
• 
 ¾ Teaspoon Baking Powder
• 
 1 ½ Cups Cocoa Powder (Sifted)
• 
 4 Eggs
• 
 2 Cups Warm Water
• 
 2 Teaspoons Vanilla
• 
 Electric mixer
• 
 Flour Sifter

Combine sugar, flour, baking soda and baking powder in a mixing bowl using the Paddle Attachment. In a separate bowl, combine the eggs. Mix at Medium Speed, then add the eggs slowly until fully incorporated, scraping down the bowl as needed. Add the melted butter and mix until blended. Then add the water and vanilla, scraping the bowl periodically until smooth. Add cocoa powder. Mix for approximately 2-3 minutes. Pour the batter into oiled cake rounds. For cupcakes, use cupcake pans with baking cups. Bake at 350 degrees until cake springs back when lightly touched in the center.

TIP  
 
Don’t forget to sift your cocoa powder; otherwise you’ll have lumps in your cake. For the Red Velvet variation of this cake, just add 2 Tablespoons of red food coloring to get the desired hue.