devil chocolate cake recipe betty crocker

devil chocolate cake recipe betty crocker

devil chocolate cake recipe Betty Crocker

Basic ingredients for devil chocolate cake recipe betty crocker

  • 1/2 cup unsalted butter
  • 1/2 cup whole milk
  • 1 cup water
  • 3/4 cup Dutch-process chocolate powder
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup sour cream
  • 2 large eggs, room temp preferred
  • 2 teaspoons vanilla extract

How to make devil chocolate cake recipe betty crocker

  • Pre-heat oven to 350F (175C). Now Line two 8-inch baking pans with parchment paper. Spray the sides with baking spray or flour. Set aside.
  • Combine butter, milk, water, and cocoa powder in a medium saucepan.
  • Heat butter on the stovetop, stirring frequently until it melts. After this, Bring to a boil on medium heat, stirring continuously.
  • Allow cooling on low heat for 15 minutes, while you prepare dry ingredients.
  • Now Mix flour, sugar, baking soda, and baking powder in a separate bowl.
  • Mix the chocolate mixture with the flour mixture. Stir until smooth.
  • Now Mix in the sour cream until well combined.
  • Mix in eggs and vanilla, and mix well until the batter is smooth.
  • Bake at 350F (175C). For 30-35 minutes, divide the batter evenly into prepared baking pans. If the center is clean or has fuzzy crumbs, it’s best to use a toothpick.
  • Let the baking pans cool for 15 minutes, then use a knife to lift the edges from the pan. Now invert the pan onto a cooling rack to cool completely.
  • Let cool completely before frosting.

Notes: You can use just 1 cup of your favorite coffee instead of water or instant coffee. Although the coffee enhances the chocolate flavor, I highly recommend it. However, if you don’t have instant coffee or coffee, the recipe can still be made with water. It will still taste great!

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