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CI's Devil Food Cake Anoyone?
http://www.cookaholics.org/viewtopic.php?f=14&t=2006		 Page 1 of 1
Author:  SilverSage [ Tue Feb 07, 2012 5:36 pm ]
Post subject:  CI's Devil Food Cake Anoyone?
I have to make a cake for 60-70 people for Saturday night. She's requested a chocolate sheet cake. Most of the type of stuff I do doesn't convert well to a sheet cake, so I'm looking for a recipe. I'd like the chocolate to be over the top moist & dark.

I'm looking at ATK's Devil's Food recipe. Has anyone tried it? Would you recommend it?
Author:  talanhart [ Tue Feb 07, 2012 6:37 pm ]
Post subject:  Re: CI's Devil Food Cake Anoyone?
How about a Texas Sheet Cake?
Author:  SilverSage [ Tue Feb 07, 2012 6:57 pm ]
Post subject:  Re: CI's Devil Food Cake Anoyone?
I'm afraid that a Texas Sheet Cake will have the same problem most of my stuff has. I don't think it will convert well to an 18x24 2-inch high full sheet cake, sturdy enough to be turned out onto a board and decorated with flowers & writing like a bakery cake.

A cake for 70 people is heavy. I need something that has enough structure to manage flipping over on a rack & board.

But thanks (or maybe not :lol: ) for the suggestion. I haven't had a Texas Sheet Cake in years. Now that it's in my head, I think I have to put it on my short list of things to make in the near future.
Author:  merstar [ Wed Feb 08, 2012 8:12 pm ]
Post subject:  Re: CI's Devil Food Cake Anoyone?
I have a great recipe for Devil's Food Cake from Chocolatier- it's very moist and deep chocolatey, but rather fragile, so I wouldn't recommend it for this particular purpose.

CI's Chocolate Sour Cream Bundt Cake holds up really well, with a tighter crumb than the Devil's Food Cake I mentioned above - maybe you can adapt it to a larger size.
Author:  jeanf [ Wed Feb 08, 2012 9:50 pm ]
Post subject:  Re: CI's Devil Food Cake Anoyone?
merstar wrote:
....

CI's Chocolate Sour Cream Bundt Cake holds up really well, with a tighter crumb than the Devil's Food Cake I mentioned above - maybe you can adapt it to a larger size.


I've had issues with that cake sinking in a 9*13, so if you try this in an even bigger pan I'd use the wilton nail, cake strips and a slightly lower temp.

But that is a fantastic cake.
Author:  SilverSage [ Sat Feb 11, 2012 9:02 pm ]
Post subject:  Re: CI's Devil Food Cake Anoyone?
Amy - your cake handled like a charm. It really seemed to be designed for large cakes like this one. Thanks so much.
Author:  Amy [ Sun Feb 12, 2012 3:50 am ]
Post subject:  Re: CI's Devil Food Cake Anoyone?
SilverSage wrote:
Amy - your cake handled like a charm. It really seemed to be designed for large cakes like this one. Thanks so much.

I was thinking about you tonight, and was wondering how it had gone...glad to hear the cake came out so well.

Did you do the mousse and glaze?

And, did you take a picture?

Amy
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