Everything I wanted to make to take to Hillcrest Thrift Shop on Tuesday required at least one ingredient I didn't have. I was almost at the point of being totally frustrated, when I picked up a cookbook I got a couple of weeks ago at an estate sale, Anne Byrn's the Cake Mix Doctor...
That's where I found this recipe using a devil's food cake mix. With Anne's improvements, an ordinary devil's food cake becomes an extraordinary devil's food cake. So extraordinary that I may never make a normal devil's food cake again. The addition of the unsweetened cocoa gives the cake a chocolate kick. The buttermilk ensures a moist cake and compensates for the addition of the cocoa which can dry out a cake batter. Anne says the acidity in the buttermilk naturally complements chocolate.
All I know is the cake is so moist and light tasting. And you can't go wrong with the peanut butter frosting.
1 Devil's Food Cake Mix (I used a sugar-free one)
2 tablespoons unsweetened cocoa powder
1-1/3 cup 1% buttermilk
1/2 cup canola oil
3 large eggs
1 teaspoon vanilla extract
PEANUT BUTTER FROSTING
1 cup creamy peanut butter
1 stick margarine (1/2 cup)
2 cups powdered sugar, sifted
3 tablespoons skim milk
2 teaspoon vanilla
Place a rack in the center of the oven. Preheat oven to 350 degrees F. (325 degrees F if using a glass baking dish). Lightly spray a 9 x 13 - inch baking pan with cooking spray.
In a large mixing bowl, add the cake mix, cocoa powder, buttermilk, oil, eggs, and vanilla. Blend on low speed for 1 minute.
Scrape the sides of the bowl.
Increase the speed to medium and beat 2 minutes more, scraping down the sides of the bowl as needed. The batter should look thick and combined.
Pour the batter into the pan spreading evenly.
Bake for 40 to 45 minutes or until the cake springs back when lightly pressed in the center with you fingers and just starts to pull away from the sides of the dish.
Cool on wire rack for 30 minutes.
Meanwhile, make the peanut butter frosting.
Combine the peanut butter and margarine in a large mixing bowl. Blend on low until fluffy.
Add the powdered sugar, milk, and vanilla. Continue to blend on low for 1 minute. Scrape sides of the bowl as needed.
Increase the speed to medium and beat until frosting lightens and is fluffy, 1 minute more.
Spread on cake immediately.
That's where I found this recipe using a devil's food cake mix. With Anne's improvements, an ordinary devil's food cake becomes an extraordinary devil's food cake. So extraordinary that I may never make a normal devil's food cake again. The addition of the unsweetened cocoa gives the cake a chocolate kick. The buttermilk ensures a moist cake and compensates for the addition of the cocoa which can dry out a cake batter. Anne says the acidity in the buttermilk naturally complements chocolate.
All I know is the cake is so moist and light tasting. And you can't go wrong with the peanut butter frosting.
CHOCOLATE SHEET CAKE with PEANUT BUTTER FROSTING
1 Devil's Food Cake Mix (I used a sugar-free one)
2 tablespoons unsweetened cocoa powder
1-1/3 cup 1% buttermilk
1/2 cup canola oil
3 large eggs
1 teaspoon vanilla extract
PEANUT BUTTER FROSTING
1 cup creamy peanut butter
1 stick margarine (1/2 cup)
2 cups powdered sugar, sifted
3 tablespoons skim milk
2 teaspoon vanilla
Place a rack in the center of the oven. Preheat oven to 350 degrees F. (325 degrees F if using a glass baking dish). Lightly spray a 9 x 13 - inch baking pan with cooking spray.
Scrape the sides of the bowl.
Cool on wire rack for 30 minutes.
Meanwhile, make the peanut butter frosting.
Increase the speed to medium and beat until frosting lightens and is fluffy, 1 minute more.
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