The Cake Slice - Devil's Food Cake

This month, we made a traditional Devil's Food cake with a brown sugar frosting. I decided to make only half the recipe since we've had an abundance of cakes lately. I used "paper" heart shaped baking pans to bake the cake in.


Unfortunately, the pans were a bit smooshed from the way they were packaged. They didn't have a true heart shape; they were more blob-like.

The cake batter making and baking went fine. The pans worked well, though they even less heart shaped by the time they were baked.

Though the cakes came out well, I had major problems with the frosting. I don't know if I made a mistake scaling down the recipe, or if the heat and humidity messed up the frosting, or if it was a combination. First, the frosting was clumpy. Then, it sort of deflated and became runny. I just did my best frosting the cake, and I put on some pink sprinkles over messiest parts.

The cake part itself was delicious, and I usually don't like chocolate cakes all the much. The frosting was just too sweet and messy, but that could very well be because I goofed up the recipe. I think if I make the cake again, I'd fill the cake with custard or jam, and have whipped cream frosting on top.

Please see the recipe at the adorable blog, "Sugar & Everything Nice". http://sugareverythingnice.blogspot.com/2009/05/mile-high-devils-food-cake.html

Also, please see the cakes from some of the other bakers, those that turned out much better than mine did. http://thecakeslice.blogspot.com/?zx=7307d36cf4aca2f5