Black Devil’s Food Cake with Egyptian Frosting

  • Yield 16 servings

"My mother baked this cake for many birthdays in our family - it is also a special treat at Christmas. It's very rich and melts in your mouth. It will stay moist for several days."


2 cups all-purpose flour
1/2 teaspoon salt
3 teaspoons baking soda
1 3/4 cups sugar
1/2 cup unsweetened cocoa powder
1 egg
2/3 cup vegetable oil
1 cup buttermilk
1 cup strong coffee or 1 cup water plus 1 1/2 teaspoons instant coffee granules
2 eggs, beaten
1 1/2 cups sugar
1 rounded tablespoon all-purpose flour
1 cup cream
1 cup raisins
1 chopped cup nuts
2 teaspoons butter
1 (1-ounce) square chocolate


  1. Preheat the oven to 350F. Grease and flour a 13 x 9-inch glass baking dish.
  2. To prepare the cake, sift the flour, salt, and baking soda into a large mixing bowl. Add the sugar, the cocoa, egg, oil, buttermilk, and coffee. Beat with a mixer at medium speed until smooth, about 2 minutes. Bake 25 to 30 minutes, until a wooden pick inserted near the center comes out clean. Cool in the pan on a wire rack.
  3. To prepare the frosting, combine the eggs, sugar, flour, cream, and raisins in a large saucepan. Cook over medium heat until thick, about 15 minutes, stirring constantly. Cool 20 to 30 minutes. Stir in the nuts. Spread the frosting over the cake.
  4. To prepare the topping, combine the butter and chocolate square in a small bowl and heat in the microwave on Low, stirring every 15 seconds until melted. Drizzle over the frosting.

Recipe by Diane Mauch, Hankinson, N.D.




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