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."


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