Prima Dona Cake

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The cake part is not too hard, but getting the frosting to not break is a killer. Only achieved it 2 out of 8 tries. It is worth it in the end.

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This cake was a complete disaster because the Devil's food cake ratio of dry to wet ingredients was completely off. Also, the temperature at which you heat the sugar for the frosting is not the soft-ball stage but infact is the caramel stage! I ended up having to look up other recipes for devil's food and a new frosting to finish this recipe.

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I would never try this cake again. The chololate part was okay but the white cake was very thick and gross. It did not come out as planned at all.

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The ONLY thing that turned out was the white chocolate cake. I did not even attempt the Devils Food Cake due to the first review and got a recipe for that somewhere else. The icing for this cake was horrible. It tasted just like egg whites even with all of the other ingredients added to it. This was a waste of time and money!!! This is a recipe that should come with a Warning label. WARNING...DO NOT TRY THIS RECIPE AT ALL FOR ANY REASON.

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Anyone who has baked anything before will see this recipe as either a bad misprint or a cruel joke to Food Network Viewers from Along Came Mary Productions. The proportions of the cake part are ridiculous.

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Devils Food: I think the recipe is way off. I was highly skeptical given the amounts of coffee, milk and salt called for given the ratio to the flour.
I couldn't find extra dark cocoa locally, so I used ScharffenBerger cocoa.

I made it as stated, reducing the salt from 1 Tbl to 1 teaspoon (tsp. I made 1 cupcake and it was just wretched. It didn't rise, and the cupcake tin was an oily mess. The flavor tasted burnt. I think due to the high amount of coffee. I completely revamped the remaining batter hoping to save what I had made.

Added:
2 eggs
1 Cup flour
1 Cup sugar
1 tsp Vanilla
1/4 cup Cocoa
1 tsp Baking Powder

The White chocolate cake seems fine. Soft in the middle, a bit dry on the edges.

The White Choc Buttercream:
Softball stage is 220-225F not 325F
1 cup of egg whites is nearly 12 Large egg whites, so I doubled the simple syrup. However, it took too long and my egg whites broke. I added the chocolate and butter, then put the mixture into the fridge to salvage it.