DEVIL'S FOOD CAKE PointsPlus value: 9


Cooking spray

2 teaspoons cake flour

1 cups sugar

cup light butter (such as Land o' Lakes), softened

3 large eggs

2⅔ cups sifted cake flour

cup unsweetened cocoa

teaspoon baking soda

teaspoon salt

1 cup boiling water

1 tablespoon vanilla extract

Rich Chocolate Frosting (see recipe below)

1. Preheat oven to 350 degrees.

2. Coat 2 (8-inch) round cake pans with cooking spray, line bottoms of pans with wax paper. Coat wax paper with cooking spray, and dust with 2 teaspoons flour; set aside.

3. Beat sugar and butter at medium speed of a mixer until well blended. Add eggs, I at a time, beating just until blended after each addition. Combine 2⅔ cups flour, cocoa, baking soda, and salt in a bowl. Add flour mixture to sugar mixture alternately with boiling water, beginning and ending with flour mixture. Add vanilla, and beat until blended.

4. Pour batter into prepared pans. Bake at 350 degrees for 25 minutes or until a wooden pick inserted in center comes out with small crumbs attached. Let cool in pans 10 minutes on wire racks; remove from pans. Peel off wax paper, let cool completely on wire racks.

5. Place 1 cake layer on a serving plate, and spread with about cup Rich Chocolate Frosting. Top with remaining cake layer, and spread about ⅓ cup frosting over top of cake. Spread remaining 3/4 cup frosting around sides of cake. Yield- 16 servings.

Per serving: CAL 308 (21 % from fat); PRO 4.9 g ; FAT 7.29 (sat 4.391; CARS 57.6g; FIB 0.1g; CHOL 55 mg; IRON 2.2 mg; SOD 260 mg; CALC 37 mg



If frosting is too stiff when remaining milk is incorporated, add an additional 1 to 2 tablespoons milk


2 cups sifted powdered sugar

3 tablespoons unsweetened cocoa

teaspoon salt

1 (1-ounce) square unsweetened chocolate

5 tablespoons evaporated skim milk

1 teaspoon vanilla extract

1. Combine powdered sugar, cocoa, and salt in a small bowl; stir mixture well, and set aside.

2. Place chocolate square in a medium microwave-safe bowl. Microwave at HIGH I to 1-1/2 minutes or until very soft, stirring until smooth. Immediately add 3 tablespoons evaporated skim milk to melted chocolate, stirring with a whisk until blended. Gradually add sugar mixture to melted chocolate Mixture, beating at low speed of a mixer until blended. Add remaining evaporated skim milk, beating until smooth. Stir in vanilla. Let frosting stand 5 minutes before spreading on cake. Yield: about 1-1/3 cups (serving size: about 4 teaspoons).

Note: This frosting sets up rapidly when icing cake, so work rapidly.

For smoothest finish, do not respread frosting.

Per serving: CAL 99 (10% from fat); PRO 0.9 g; FAT 1. 19 (sat 0.6 g); CARB 22.2 g, FIB 09, CHOL O mg; IRON 0.3 mg, SOD 45 mg; CALC 19 mg