HOMEMADE DEVIL'S FOOD CAKE
This was my mother's recipe and has been our favorite for many years. My husband and I have been married 47 years and have three children and five grandchildren.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In the top of a double boiler, combine cocoa and 1 cup sugar. Beat 1 egg; add to double boiler. Add 1 cup milk; cook until thick and smooth. Set aside to cool. , Meanwhile, cream shortening and remaining sugar in a large bowl. Add remaining eggs, one at a time, beating well after each addition. , Sift together flour, baking soda and salt; add alternately with remaining milk to creamed mixture. Add vanilla and cooled cocoa mixture; beat thoroughly. Pour into two greased 8- or 9-in. round baking pans. , Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool. Frost with your favorite seven-minute or fudge icing.
Nutrition Facts : Calories 375 calories, Fat 15g fat (4g saturated fat), Cholesterol 57mg cholesterol, Sodium 161mg sodium, Carbohydrate 56g carbohydrate (34g sugars, Fiber 1g fiber), Protein 5g protein.
DEVIL'S FOOD CAKE
Provided by Alton Brown
Time 2h25m
Yield 1 (13 by 9-inch) cake, 15 to 20 servings
Number Of Ingredients 17
Steps:
- Set a rack in the middle of the oven and preheat to 325 degrees F. Spray a 13 by 9-inch metal pan with nonstick spray, line with parchment paper so it hangs over the sides of the pan and spray the parchment with nonstick spray. Set aside.
- Whisk the boiling water and cocoa powder together in a small bowl and set aside.
- Combine the sugar, flours, baking soda and salt in the bowl of a stand mixer fitted with the paddle attachment. Whisk the oil, sour cream, eggs and egg yolks in a large pourable vessel. Add the oil mixture to the cocoa and water mixture and slowly whisk to combine. With the mixer on low speed, add the liquid mixture to the dry mixture over 30 seconds. Continue to beat on low speed for another 30 seconds. Stop and scrape down the sides of the bowl. Continue to beat on low speed until the batter is smooth, 10 to 15 seconds. Pour the batter into the prepared pan and bake until the cake springs back when pressed and reaches an internal temperature of 205 degrees F, 30 to 35 minutes.
- Cool in the pan on a rack for 30 minutes, and then remove cake from the pan and cool completely before frosting, about 1 hour.
- Beat the butter and mayonnaise in the bowl of a stand mixer fitted with the paddle attachment, on high, until light and fluffy, 3 to 4 minutes. With the mixer on low, slowly add the melted chocolate. Continue mixing on low speed until all of the chocolate is incorporated, stopping to scrape down the sides of the bowl as needed.
- Turn off the mixer and add one-third of the sugar. Mix on low to combine, stopping to scrape down the sides of the bowl. Repeat until all of the sugar has been incorporated. Add the salt and continue to beat until the frosting is smooth and lightens slightly in color, 2 to 3 minutes.
- Use immediately or store in an airtight container at room temperature for up to 4 hours or refrigerate for up to a week. Bring to room temperature before using chilled frosting.
DEVILS FOOD CAKE
Make and share this Devils Food Cake recipe from Food.com.
Provided by Evie3234
Categories Dessert
Time 1h15m
Yield 1 large cake
Number Of Ingredients 11
Steps:
- Sift flour, baking powder, soda, cocoa, and salt into a large mixing bowl.
- Stir in the sugar.
- Lightly beat the eggs, milk and vanilla.
- Add to the mixing bowl, then add the oil and coffee.
- Beat until a smooth batter is formed.
- Pour batter into a greased and lined 23cm square tin.
- The batter will be thin.
- Bake at 180°C degrees for about 1 hour or until the cake springs back when lightly touched.
- Leave in tin 5 minutes before turning on to a cooling rack.
- When cold dust with icing sugar or ice with your favourite frosting.
Nutrition Facts : Calories 2872.6, Fat 136.3, SaturatedFat 26.6, Cholesterol 457.2, Sodium 5484.5, Carbohydrate 377.9, Fiber 21, Sugar 152.6, Protein 55.1
DEVIL'S FOOD CAKE
Provided by Dan Langan
Categories dessert
Time 3h5m
Yield Three 8-inch cake layers, or 48 ounces of batter
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F. Grease three 8-inch round cake pans and line the bottoms with parchment.
- Combine the chocolate, cocoa and instant coffee. Pour the hot water over to melt; let sit 2 to 3 minutes and then whisk until smooth.
- Add the sugar, flour, baking soda, baking powder and salt into mixer bowl and mix on low with the paddle attachment to combine.
- Add the buttermilk to the chocolate mixture to cool it slightly more.
- Whisk together the oil, eggs and vanilla.
- Add the chocolate and wet ingredients to the dry. Turn the mixer on low and combine until the dry is moistened. Raise the mixer speed to medium and beat for 2 minutes, scraping halfway through.
- Scrape into pans and bake until a toothpick comes out with a few moist crumbs, 25 to 30 minutes. Allow the cakes to cool in the pans for 15 minutes, and then turn onto a rack to cool. Wrap tightly in plastic wrap.
MOIST DEVIL'S FOOD CAKE
Great swoops of glossy frosting make this a wonderfully exuberant cake with a dark backdrop for birthday candles. But this cake is just as suitable for afternoon snacks or a Sunday supper.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 8-inch round layer cake
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Arrange two racks in center of oven. Butter three 8-by-2-inch round cake pans; line bottoms with parchment. Dust bottoms and sides of pans with cocoa powder; tap out any excess. Sift cocoa into a medium bowl, and whisk in boiling water. Set aside to cool.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter on low speed until light and fluffy. Gradually beat in sugar until light and fluffy, 3 to 4 minutes, scraping down sides twice. Beat in vanilla. Drizzle in eggs, a little at a time, beating between each addition until the batter is no longer slick, scraping down the sides twice.
- In a large bowl, sift together flour, baking soda, and salt. Whisk milk into reserved cocoa mixture. With mixer on low speed, alternately add flour and cocoa mixtures to the batter, a little of each at a time, starting and ending with flour mixture.
- Divide batter evenly among the three prepared pans. Bake until a cake tester inserted into center of each layer comes out clean, 35 to 45 minutes, rotating the pans for even baking. Transfer layers to wire racks; let cool, 15 minutes. Turn out cakes, and return to racks, tops up, until completely cool.
- Remove parchment from bottoms of cakes. Reserve the prettiest layer for the top. Place one cake layer on a serving platter; spread 1 1/2 cups chocolate frosting over the top. Add the second cake layer, and spread with another 1 1/2 cups frosting. Top with third cake layer. Cover outside of cake with the remaining 3 cups frosting. Serve.
MOIST DEVIL'S FOOD CAKE
Make and share this Moist Devil's Food Cake recipe from Food.com.
Provided by Steve_G
Categories Dessert
Time 45m
Yield 1 cake, 12-16 serving(s)
Number Of Ingredients 12
Steps:
- Adjust oven rack to upper- and lower-middle positions; heat oven to 350 degrees.
- Grease three 8-inch pans, line bottom of each pan with parchment paper round, grease agin and flour.
- Combine chocolate and cocoa in medium bowl; pour boiling water over and whisk until smooth.
- Sift together flours, baking soda, and salt onto large bowl and set aside.
- Place butter in bowl of standing mixer and beat at medium-high speed until creamy, about 1 minute.
- Add brown sugar and beat on high until light and fluffy, about 3 minutes.
- Stop mixer and scrape down bowl.
- Increase speed to medium-high and add eggs one at a time, beating 30 seconds after each addition.
- Reduce speed to medium; add sour cream and vanilla and beat until combined, about 10 seconds.
- Stop mixer and scrape down bowl.
- With mixer on low, add about one third of flour mixture, followed by about one half of chocolate mixture.
- Repeat, ending with flour mixture; beat until just combined, about 15 seconds.
- Do not overbeat.
- Remove bowl from mixer; scrape bottom and sides of bowl and mix gently to be certain all ingredients are combined.
- Divide batter evenly among cake pans, smooth batter to edges of pan with angled spatula.
- If baking three 8-inch cakes, place two pans on lower-middle rack and one on upper-middle rack.
- Bake until skewer inserted in center comes out clean, 20 to 23 minutes for 8-inch cakes.
- Cool on wire rack 15 to 20 minutes.
- Run knife around pan perimeter to loosen.
- Invert cakes onto large plate; peel off parchment, and reinvert onto lightly greased rack.
- Cool completely before frosting.
DEVIL'S FOOD CAKE I
This is an old-fashioned, but easy-to-make devil's food cake recipe. Pound cake like texture and sinfully chocolately. This is from an old Philadelphia Bakery. Great when frosted with Chocolate Fudge Buttercream Frosting.
Provided by Debra Steward
Categories Desserts Cakes Sheet Cake Recipes
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch pan or two 9 inch round pans.
- In a small pan melt the butter or margarine with the unsweetened chocolate. Set aside to cool slightly.
- Cream together the sugar and the eggs until light in color. Add the chocolate mixture to the eggs and temper mixture by beating well (so you don't end up with scrambled eggs!) Add 1 cup boiled water (still warm) and blend well. Mixture will be very liquid.
- Mix together the flour, baking soda, and salt. Add this mixture to the chocolate mixture and blend well.
- Mix together the vinegar and the milk and stir into the chocolate batter. Pour into prepared pan(s).
- Bake at 350 degrees F (175 degrees C) for 30 minutes or until a toothpick inserted in the center comes out clean. Cake divides well for filling with mousse, or ganache, or black forest fillings. The best clue to this cake being nearly done is that you will start to smell the aroma of chocolate filling your house!
Nutrition Facts : Calories 165.8 calories, Carbohydrate 26.8 g, Cholesterol 25.9 mg, Fat 6.2 g, Fiber 0.9 g, Protein 2.3 g, SaturatedFat 3.7 g, Sodium 138.1 mg, Sugar 16.9 g
More about "devils food quickn easy super moist aunt virginia used to make recipes"
SUPER MOIST CAKE MIX DEVIL`S FOOD - YOUTUBE
From youtube.com
Author Cooking SelectionsViews 21K
DEVILS FOOD CAKE RECIPE, EXTRA MOIST HOMEMADE …
From busycreatingmemories.com
4.9/5 (15)Category DessertServings 1Total Time 40 mins
MOIST DEVILS FOOD CAKE RECIPE FROM SCRATCH - DIVAS …
From divascancook.com
4.5/5 (190)Total Time 50 minsCategory Cake
OLD-FASHIONED DEVIL'S FOOD CAKE - BAKER BY NATURE
From bakerbynature.com
4.8/5 (18)Category DessertCuisine AmericanTotal Time 2 hrs 40 mins
- Preheat oven to 350 degrees (F). Spray two 9-inch round baking pans with non-stick baking pray. Line the bottom of each pan with a round of parchment paper. Then spray the parchment paper with non-stick baking spray. Set aside.
- Finely chop the chocolate using a large chef's knife. Place the chopped chocolate into the bowl of a stand mixer fitted with the whisk attachment.
- Using a long, serrated knife, slice off the domed top of each cake layer so it is smooth and even. Then slice each cake in half horizontally, so that you have 4 even layers. Set all of the cake scraps aside, we'll use those later to decorate!
BETTY CROCKER DEVIL'S FOOD SUPER MOIST CAKE MIX, 432 GRAM
From amazon.ca
Reviews 1.5K
THE BEST DEVIL'S FOOD CAKE RECIPE - SUGAR SPUN RUN
From sugarspunrun.com
HOW TO MAKE SUPER QUICK HOMEMADE SWEET & MOIST …
From catrice-recipe.netlify.app
EASY DEVIL'S FOOD COOKIES - PLOWING THROUGH LIFE
From plowingthroughlife.com
THE BEST DEVIL'S FOOD CAKE RECIPE - THE FLAVOR BENDER
From theflavorbender.com
BETTY CROCKER - SUPER MOIST DEVIL'S FOOD CAKE MIX - SAVE-ON-FOODS
From saveonfoods.com
DEVIL'S FOOD CAKE - PREPPY KITCHEN
From preppykitchen.com
DEVIL'S FOOD SHEET CAKE WITH CHOCOLATE FROSTING - CLOUDY KITCHEN
From cloudykitchen.com
DEVIL'S FOOD CAKE RECIPE - DAVID LEBOVITZ
From davidlebovitz.com
DEVIL'S FOOD CAKE MIX DOCTORED UP - JOYFUL HOMEMAKING
From joyfulhomemaking.com
HOW TO MAKE NANA'S DEVIL'S FOOD CAKE (FROM REDDIT)
From tasteofhome.com
THE BEST DEVIL’S FOOD CAKE RECIPE - SUGAR AND CHARM
From sugarandcharm.com
EWG'S FOOD SCORES | BETTY CROCKER SUPER MOIST CAKE MIX, DEVIL'S …
From ewg.org
1 HOUR EASY LUSCIOUS BETTY CROCKER DEVIL’S FOOD CAKE RECIPE
From cakedecorist.com
AUNT FAN’S DEVIL’S FOOD CAKE - SAVEUR
From saveur.com
BETTY CROCKER™ SUPER MOIST™ FAVORITES DEVIL'S FOOD CAKE MIX
From bettycrocker.com
HOMEMADE CHOCOLATE DEVIL'S FOOD CAKE - HOUSE OF NASH EATS
From houseofnasheats.com
THE ULTIMATE DEVIL'S FOOD CAKE RECIPE - ERREN'S KITCHEN
From errenskitchen.com
RECIPE: DEVIL'S FOOD POUND CAKE - DUNCAN HINES CANADA®
From duncanhines.ca
EASTER DEVIL’S FOOD BUNDT CAKE - CAROLINE'S EASY BAKING LESSONS
From easyonlinebakinglessons.com
SUPER MOIST DEVIL'S FOOD CAKE - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
WHAT IS DEVIL'S FOOD CAKE? | ALLRECIPES
From allrecipes.com
DEVIL'S FOOD CAKE MIX - DUNCAN HINES
From duncanhines.com
DEVIL'S FOOD CAKE - WIKIPEDIA
From en.wikipedia.org
NIGELLA'S DEVIL’S FOOD CAKE RECIPE - BBC FOOD
From bbc.co.uk
AUNT MARGERY'S DEVIL'S FOOD CAKE - THE CULINARY CELLAR
From theculinarycellar.com
BEST DEVIL'S FOOD CAKE RECIPE - HOW TO MAKE DEVIL'S FOOD CAKE
From delish.com
EASY HOMEMADE DEVIL'S FOOD CAKE RECIPE - LIVING ON A DIME
From livingonadime.com
DEVIL'S FOOD CAKE WITH 7 MINUTE ICING - KELLI'S KITCHEN
From kelliskitchen.org
EASY DEVIL'S FOOD CAKE - A VINTAGE RECIPE - APRIL J HARRIS
From apriljharris.com
DEVIL'S FOOD CAKE - KING ARTHUR BAKING
From kingarthurbaking.com
DEVIL'S FOOD CAKE WITH VANILLA FROSTING RECIPE - THE SPRUCE EATS
From thespruceeats.com
BROWNIES FROM CAKE MIX DEVILS FOOD - THE TYPICAL MOM
From temeculablogs.com
DEVIL'S FOOD CAKE RECIPE (RICH AND MOIST) | KITCHN
From thekitchn.com
13 SINFUL DEVIL'S FOOD CAKE RECIPES THAT ARE WORTH THE GUILT
From delish.com
You'll also love
Related Search