Devil’s Food Cake ~
~ adapted from Martha Stewart ~
Preheat oven to 350 degrees. Butter 2 round cake pans; line parchment in the bottoms, butter parchment paper. Dust with cocoa powder.
Whisk 3/4 cups hot water into 3/4 cups Dutch-process cocoa powder.
Whisk in 3/4 cups sour cream until smooth.
Sift 3 cups cake flour,
1 teaspoon baking soda and 1/2 teaspoon salt.
Using a paddle attachment, beat 3 sticks unsalted butter with 2 1/4 cups sugar until light and fluffy.
Add 4 eggs, one at a time. Beat in 1 tablespoon vanilla. Alternate flour mixture with chocolate mixture, beginning and ending with the flour.
Divide batter; bake 45 to 50 minutes. Cool on a wire rack 15 minutes. Invert on racks, cool completely.
Then frost… Beat 4 1/2 sticks unsalted butter, gradually mix in 3 pounds confectioners’ sugar.
Add milk as needed, approximately 3 to 6 tablespoons.
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