DEVIL CAKE RECIPES

Steps:

• Beat the butter and mayonnaise in the bowl of a stand mixer fitted with the paddle attachment, on high, until light and fluffy, 3 to 4 minutes. With the mixer on low, slowly add the melted chocolate. Continue mixing on low speed until all of the chocolate is incorporated, stopping to scrape down the sides of the bowl as needed.
• Turn off the mixer and add one-third of the sugar. Mix on low to combine, stopping to scrape down the sides of the bowl. Repeat until all of the sugar has been incorporated. Add the salt and continue to beat until the frosting is smooth and lightens slightly in color, 2 to 3 minutes.
• Use immediately or store in an airtight container at room temperature for up to 4 hours or refrigerate for up to a week. Bring to room temperature before using chilled frosting.

Steps:

• Mix first 6 ingredients with a mixer till well blended, then stir in chocolate chips by hand.
• Pour into a greased and floured 10 inch tube pan.
• Bake in a preheated 350 degree oven for 50 to 60 minutes.
• (If you use a different pan, see the back of the box picture for cooking times).
• Cool in the pan for a few minutes, then turn out onto a cooling rack or towel. When it’s completely cool, it’s ready to serve.