If you are looking for a dense, delicious cake, this is the one for you! Add to the fact that my husband made it for my birthday, and he is not known to be a baker, and you know it is a keeper. It makes 2 9x13's so you will want to 1/2 for regular use. To do 1/2 an egg, I find it best to scramble the egg then measure 2 T and discard the rest. Or you can just 2/3 the recipe which makes a thicker cake. That is what we did. It his isn't a strongly flavored cake, but it is delicious. If you want a strongly flavored chocolate cake, I recommend Hershey's Perfectly Chocolate Chocolate Cake. But is you just want a dense, mild, chocolate cake, make this one.
A few notes:
•When adding the soda it expands quickly. My husband and the kids have decided this may be a part of their science experiment next year.
•the original recipe has a really bad sorted ingredient list, this one is better
•the original recipe doesn't have adding the vanilla in the instructions, we added it with the sugar.
•if you 2/3 the recipe, we baked it in a 9x13 pan on 350 for 35-45 min (it took 43 for us, but we are high altitude so it may be different if you are lower.
Devil's Food Chocolate Cake
3 eggs
3 C sugar
1 t vanilla
1 t salt
3 1/2 C flour
1/2 C cornstarch
3 C sour cream
1 1/2 C hot water
1 scant C cocoa
1 1/2 t soda
Beat eggs until light, add sugar and vanilla and beat well. Add 1/3 of sifted dry ingredients followed by 1/3 of the sour cream. Repeat until all is gone. Boil water and add cocoa, stirring until mixed in. Add soda (note, this will expand rapidly, use a larger bowl or dump quickly - we chose option 2). Add to cake and blend well. Bake 375 for 30-35 minutes. Makes 2-9x13 cakes.
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