Yesterday, Elisabeth turned eleven and once again our family-favorite cake played the starring role. All credit for this incredible devil's food cake goes to a childhood babysitter, Mrs. Dykstra. I don't remember too much about her, other than her cake becoming Mimi's go-to recipe. Now, it's mine. I've crowned this cake with all sorts of frostings: vanilla, chocolate, mocha, and even whipping cream. All were staggeringly good. The strange, but wonderful, mystery surrounding this cake is that it gets better with each day. Of course, Mrs. Dykstra's cake only last two, may be three days at most, but they are VERY good days.
Set oven to 350 degrees
1/2 cup unsweetened cocoa - Hershey's works great
1/2 cup boiling water
2 teaspoons baking soda
Combine the cocoa & baking soda in a small bowl. Pour in boiling water, stir to combine fully, and set aside to cool.
2 1/2 cups flour
1/2 teaspoon salt
2 cups sugar
1 cup butter at room temperature
3 eggs
1 teaspoon vanilla
1 cup sour cream
Place flour and salt in a bowl, stir to combine, and set aside.
In a large mixing bowl, cream butter and sugar until fluffy. Add eggs and vanilla, mixing well. By now, the hot cocoa mixture will be cool-ish, so add to the butter mixture and beat well. Then, add half the sour cream and mix. Add half the flour mixture and mix again. Repeat with remaining sour cream and flour mixture.
Pour and smooth your batter into a PAMed tube pan. Bake for about 50 - 55 minutes. Keep an eye on the cake once you hit 50 minutes since you don't want to over-cook it. Cake should bounce bake when you gentle press the top or use a skewer to test for "doneness".
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