I need to make a classic devil's food cake with white icing. It must be absolutely classic, but of course I want to make it the very SUBSTANCE, the very DEFINITION, the very ESSNCE, the heart&soul of devil's-food-cakeness-with-white-icingness, to paraphrase Nigella Lawson. I have never made such a thing, and that's where you, the chowhounds, come in.
Before you send me to Epicurious, I want to mention that you should (please) refer me only to recipes that YOU PERSONALLY have tried.
The Joy of Cooking, versions ca. 1990 (still with the Eastern European baked goods) and the All-New (with samosas)
The Fannie Farmer cookbook
The Cake Bible
The Simple Art of Perfect Baking (Flo Braker)
and a computer capable of accessing many food web sites.
Again, I have never made a devil's food cake but have eaten it. Not interested in "sexy", "updated" versions as they are sure to be sneered at by the recipient. It needs to be CLASSIC. And yes I want to make it myself, although the one I got from Margaret Palca in Red Hook (Bklyn) last year wasn't too shabby.