Classic devil's food layer cake with whipped cream from Cook's Illustrated Annual Edition 1994 by Cook's Illustrated Magazine

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on August 21, 2019

    This is a good chocolate cake - tender, moist, and good chocolate flavor. I've tried it with a few different types of flour and so far like it best when made with a strong flour like King Arthur all-purpose - it's turned out somewhat soft and crumbly with softer flours (or maybe I'm not stirring my batter vigorously enough!). Recipe calls for natural cocoa powder but it's turned out well with alkalized/dutch-process cocoa, too. [Cross-post for Annual Edition/Magazine.]

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