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The Westin La Cantera Resort Petite Devil's Food Cake w/ Verona Chocolate Filling
12 oz. granulated sugar
8 oz. bread flour
1/4 oz. baking soda
2 C. buttermilk
12 oz. melted butter
2 oz. olive oil
4 oz. cocoa powder
8 oz. cake flour
6 each whole eggs
2 C. sour cream
8 oz. carrot or beet puree
Preheat oven to 350�F. Sift sugar, cocoa powder, bread flour, cake flour and
baking soda. Beat the eggs and stir in the buttermilk and sour cream. Add the
dry ingredients and mix in the puree. Add the butter and olive oil.
Place the mix in a greased and floured mold-muffin tin or other similar shape.
Bake at 350�F. for 20-25 minutes. Makes approx. 12 to 15 eight-oz petite devils
food cake.
For the Chocolate Glaze:
3 lbs. water
4 lbs. sugar
1 lb. 5 oz. cocoa powder
2 lb. 5 oz. heavy cream
3 1/2 oz. gelatin (33 sheets)
Boil water, sugar, cocoa powder and heavy cream. Reduce heat and add gelatin.
Simmer for 2 minutes. Set aside to chill.
Using a melon scoop, remove a portion of the devil's food cake once cooled. Fill
the opening with approximately four ounces of chilled chocolate glaze. Place in
the microwave for approximately one minute. Serving suggestions: Raspberries and
fresh seasonal berries.
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