Home > Uncategorized > Moist Devil’s Foodcake w Mrs Milman’s Chocolate Frosting

Moist Devil’s Foodcake w Mrs Milman’s Chocolate Frosting

Whoever Mrs Milman is, Thank YOU!

Thank you for sharing your wonderful fudge recipe.

It’s been a while since i made a frosted cake, and i was itching to glide my spatula across some creamy, luscious frostings. I know it’s weird but I tend to have all these weird impulse to do something baking related, be it kneading dough, folding eggs, or beating butter.

So i went poking around Martha Stewart’s website for a cake recipe, and an image of a chocolate cake with the glossiest chocolate frosting called to me.

Moist Devil’s Foodcake w Mrs Milman’s Chocolate Frosting, the title says.

So, i went about making the cake, starting with the frosting first, since it needs a cooling time of about two hours.

And i wouldnt shortchange that two hours. The frosting should be thick enough to frost with. It shouldn’t as runny as mayonnaise. Mine worked out quite fine, it got to a consistency slightly thicker than Nutella :). So two hours, people!

Oh, pretty, glossy fudgey frosting!

Unfortunately, it wasn’t anyone’s birthday today (i wished it were!). And much as i wanted to decorate this cake silly, it won’t be justified. So i just did that swirly thing with my spatula, and hope for some rustic charm.

And a couple ofΒ  glaced cherry wouldn’t hurt.

So we slice,

Ooops, the frosting in the middle got a bit runny. I don’t know how i could have waited all that two hours for the frosting to thicken, yet not waitΒ  for the cakes to cool. Is it possible for anyone to get dopier than that?!

Anyways, runny frostings or not, we still charge forward with a fork


Recipes, pls click!

Moist Devil’s Food Cake

Mrs Milman’s Chocolate Frosting

Categories: Uncategorized
  1. April 17, 2011 at 6:10 am

    when i see moist devil foodcake posted by you on my blog, i excitedly click on it πŸ˜€ you’ve never fail to surprise me and cheer me up with chocolaty bake that’s oh so lovely and divine! TO DIE FOR! is on my MUST BAKE LIST! yummy!! (: (: (:

  2. April 17, 2011 at 7:47 am

    Yum! That chocolate frosting is fussy, isn’t it? The cake looks great and the simple swirls just add to the appeal! I just waited about two hours for a chocolate ganache to set up. It too, was worth the wait.

  3. April 17, 2011 at 7:52 am

    Runny middle or not, this looks like devil’s food cake perfection!

  4. April 17, 2011 at 8:40 am

    Oooo… another great chocolate delights!! πŸ™‚

  5. April 17, 2011 at 12:01 pm

    That fudge topping is good enough to stick a finger (or ten) into!

  6. April 17, 2011 at 1:16 pm

    That’s one gorgeous cake there- it needs no more decoration than that fudgy chocolate frosting as far as I’m concerned. πŸ™‚

  7. April 17, 2011 at 2:02 pm

    I’m not really big on chocolate cake, but this one is convincing me otherwise! It looks so moist and rich; I would attack it with a fork and a ton of whipped cream!

  8. April 17, 2011 at 5:11 pm

    This looks heavenly!

  9. April 17, 2011 at 5:50 pm

    Nice one! That looks so healthy. Ha.

  10. April 18, 2011 at 1:24 am


  11. April 18, 2011 at 1:44 am

    You don’t need a birthday to celebrate life with cake! Love it, so pretty! I made ganache for the first time today, love your picture of the frosting in the bowl it looks simply lucious!

  12. April 18, 2011 at 6:01 am

    Now look at what you’ve done … you have me seriously craving for a piece of this πŸ˜‰
    Looks fantastic, I love the rustic look, to me it looks much better this way!

  13. April 18, 2011 at 2:03 pm

    I don’t think anyone would mind the runny frosting in the center, I am sure it tasted fabtastic nonetheless. Beautiful pics as usual making me salivate at work! Thanks πŸ™‚

  14. April 18, 2011 at 3:20 pm

    i almost missed this one. Such a luscious and gorgeous cake, i love the frosting you made!

  15. April 18, 2011 at 6:00 pm

    You know I am a sucker for a great, moist chocolate cake. And boy I can’t wait to make this chocolate cake fast and in a hurry.

  16. April 19, 2011 at 3:56 am

    LOVE CHOCOLATE anything! We’d love to invite you to come on by and link it up, if you wish to THIS WEEK’S CRAVINGS “Easter Cookies & Treats”


  17. April 20, 2011 at 9:01 am

    yum yum, this is definitely delicious, 2 thumbs up.

  18. April 23, 2011 at 10:12 pm

    Beautiful job. This looks amazing and soo calls to the chocolate addict in me. πŸ™‚

  19. April 24, 2011 at 1:34 am

    Saw this on Sweets for a Saturday – that looks sinfully delicious! Martha always has great recipes. You did a bang-up job on the frosting – good job!

  20. April 24, 2011 at 9:56 am

    yummy yummy what a gorgeous cake

  21. Puisy
    September 18, 2011 at 10:12 am

    Hi there,

    The cake looks amazing! I was just wondering if you used the entire batch of frosting or if you had any left over? It says the Millman’s frosting yields 6 cups……sounds like alot to me (haha I’m british, forgive me, I’m not used to cup measurements).

    • crustabakes
      September 20, 2011 at 8:34 am

      hii there!
      I cant really remember if i had leftover frosting for this cake. I think i might have!

  22. wantabebaker
    December 6, 2011 at 9:45 pm

    Great icing for a cake I changed it a bit I used 4 cups of chocolate chips and 4 cups whipping cream. I also put my metal bowl in the freezer while I was cooking my icing so it almost gave it a head start on the setting up process. EASY to make

  23. July 25, 2012 at 8:29 pm

    HI I am Hannah Milman the head of crafts at Martha Stewart Magazine MRS. MILMAN is my mom ! her name is Lois Chase Milman she lives in orleans in cape cod . She has been making her famous chocolate cake and frosting for 45 years i shared it with food editors at Martha and it has been one of the most popular recipes in our 20 years . She makes it for everyones birthday i am so happy people love to eat it love you mom

  24. mbh
    October 8, 2012 at 10:23 pm

    Can you make this frosting, and assemble on a cake, in advance? 1-2 days in advance? Does it need to be refrigerated or should it be stored at room temperature?

    • crustabakes
      October 9, 2012 at 10:28 am

      it should be stored at room temperature, as it hardens upon refrigeration. I would suggest you not keeping it around too long at room temperature. So maybe one day max. good luck =)

  25. May 8, 2013 at 1:58 pm

    delicios cake

    • Milman, Hannah
      May 9, 2013 at 12:50 am

      Keep this cake in the frig …I also freeze it I love it when its thawing out …

  1. April 26, 2011 at 6:10 am
  2. July 22, 2011 at 9:53 am

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