Chocolate cake

Deal Island Devil Cream Recipe

Chocolate cake

Deal Island Devil Cream

Decadent and delicious, this rich chocolate cake with luscious vanilla cream icing is the pride of Deal Island and the yin to the Smith Island Cake’s yang.  Try it once and you’ll know why this traditional favorite never misses an appearance on an Eastern Shore holiday table.

Total time: One Hour

Serves: 12

Ingredients Deal Island Cake

☐ 4 oz Sweet chocolate

☐ ½ cup boiling water

☐ 4 eggs, separated

☐ 1 tsp. vanilla

☐ 1 cup unsalted butter

☐ 2 cups sugar

☐ 2 cups unbleached flour

☐ 2 tsp. baking soda

☐ ½ tsp. salt

☐ 1 cup buttermilk

Step 1: Preheat oven to 350°. Pour the boiling water over the chocolate to melt, then set aside mixture to cool. The fridge speeds this up!

Step 2: In a large mixing bowl, mix the butter and sugar until creamed. Gently stir in beaten egg yolks, vanilla and melted chocolate. Set aside.

Step 3: Mix flour, baking soda, and salt. In a large mixing bowl, whisk flour mixture, buttermilk, and chocolate alternating ingredients as you go. Beat egg whites until stiff and fold into the batter. Try your best to wait until it's cooked to take a taste….

Step 4: Pour batter into two, buttered 9” pans. Bake at 350° for 30 minutes. Frost generously in two layers with Deal Island Devil Cream Icing.

Ingredients Deal Island Devil Cream Icing

☐ 1 cup Evaporated milk

☐ 1 stick unsalted butter

☐ 2 cups sugar

☐ 1½ tsp vanilla extract

Step 1: While cake is baking, combine evaporated milk, unsalted butter, and sugar in a heavy saucepan. Stirring constantly, cook over medium heat about 15 minutes. To test, drop a small dollop into a cup of cold water. If it forms a soft lump, it’s ready.

Step 2: Remove from heat, add vanilla extract, tilt the pan and beat by hand until it reaches spreading consistency. This recipe makes enough to cover two layers, but this icing also makes a great desert dip for strawberries and other seasonal fruits.

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