After looking high & low, I finally found BC’s Gluten-Free Devil’s Food Cake at Giant Eagle. Yes, Amazon had them, but you had to buy them by the case (6 boxes to a case) and I didn’t know at the time if they were “case-worthy” or not. Those of you who used to watch Seinfeld when it was on will understand the “worthy” reference. After baking the cake yesterday & diving in for dessert last night, I can definitely say that this cake is “case-worthy”. Not only that, but if you sign up for Amazon’s “Subscribe & Save” plan, the case is only $20.26 and your shipping is free! You choose the frequency of your shipment and can cancel at any time. I think Amazon should pass along some commission to me as I refer all kinds of people to them. Hmmmm. Anyway, I digress.
This cake was so easy to make. All you need is 1 stick of butter (half a cup), 1 cup of water & 3 eggs. I was going to add some sour cream or Greek yogurt for extra moistness, as I had heard reports of the cake being too dry, but I decided that I needed to follow directions exactly as the box read the first time I made the cake so I could accurately review the product. Much to my surprise, the cake was very, very moist and delicious. No need for the sour cream or Greek yogurt. One thing that I think really helped is that I set the timer for 8 minutes under the lowest recommended baking time. I then checked on the cake every 5 minutes until the toothpick inserted in the center came out clean. I took the cake out right after that. I can see where this could easily be over baked if your oven was not calibrated properly or you weren’t keeping a close eye on it. I used to have an oven thermometer, but it fell on the bottom of my oven and then stopped working. I really need to get a new one as proper temperature is everything when you bake.
I let the cake cool on a rack, in the pan, for about an hour or so. I was pressed for time, so I probably should have let it cool for longer, but I was still able to frost it without any consequences. I carefully inverted the cake (8-inch round) onto my hand and then back onto my serving surface. I then frosted with chocolate frosting (I used the recipe off of the Hershey’s Cocoa Can). Here is the frosting recipe from the Hershey’s site:
“PERFECTLY CHOCOLATE” CHOCOLATE FROSTING
1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY’S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.
I served this cake last night to my Dad, Step-Mom, Christy & Regan (little sister). They all loved it! My Dad doesn’t even like chocolate cake & said it was good! Now, that is saying something! So, Betty Crocker, you are 3 for 3 so far. The brownies, cookies & Devil’s Food Cake have all been hits. Now, I have one last mix to sample: The Yellow Cake Mix. I hope to make the cake this week. Maybe I will do some cupcakes with that mix! The kids will love that!