Mamaws Red Devils Food Cake Recipes

Steps:

• Heat oven to 350°F. Grease and flour two 8- or 9-inch round cake pans, or 13x9-inch pan. In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pans.
• Bake rounds 30 to 35 minutes, rectangle 35 to 40 minutes, or until toothpick inserted in center comes out clean. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
• In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and enough milk until smooth and spreadable. Fill and frost round layers or frost top of rectangle with frosting.

Steps:

• Cream margarine and sugar till fluffy. Add eggs one at a time. In a separate bowl, mix cocoa, coffee, and food coloring till a smooth paste is formed. Blend into the creamed mixture. Mix flour, salt and soda, and add to mixture alternately with sour milk or buttermilk. Add vanilla. Pour into two greased and floured cake pans, and bake at 350° for 30 minutes or till tops spring back when lightly touched.
• Cool completely before frosting.
• Note: Take care which of your utensils you use to mix coloring mixture. Plastic or wood will pick up the red color and stain permanently. I always use metal and glass.

Steps:

• Pour the boiling water over the cocoa and set aside to cool.
• Cream the butter and sugar, gradually adding the eggs. Beat until very light.
• Add the chocolate.
• Add the sifted flour and salt alternately with the buttermilk, adding the soda in the last bit of flour.
• Add the cinnamon and vanilla.
• Pour into a 9 X 13 inch pan.
• Bake at 375 for 45 minutes.
• Optional: can use 3 layer pans and bake at 375 for 25 minutes.
• DO NOT OVERBAKE!

Steps:

• Preheat oven to 350 degrees F. Place oven rack in center of oven.
• Prepare baking pans.
• Sift dry ingredients into mixing bowl.
• Add shortening, milk and vanilla, and beat 2 minutes on medium speed, scraping bowl constantly. (may substitute butter for half of shortening).
• Add eggs, beat 2 minutes more.
• Pour into greased, floured pans. Bake at 350 degrees F.
• 8" layers, bake 38 minutes.
• 9" layers, bake 30 minutes.
• Cupcakes, fill half full, bake 15 - 18 minutes.

Steps:

• Prepare greased baking pans. Preheat oven to 350 degrees. Baking time is 30 minutes. Time will vary depending on size of pans or muffin cups used.
• Stir shortening to soften.
• Gradually add 1 cup sugar, creaming together until light and fluffy.
• Add salt and vanilla. Combine mixture.
• Add flour alternately with 1 cup cold water, beginning and ending with flour. Beat after each addition.
• Beat egg whites till soft peaks form; gradually add 3/4 cup sugar beating until stiff peaks form. Fold into batter.
• Dissolve baking soda in 1/3 cup cold water; stir into batter mixing thoroughly.
• Pour batter into prepared baking pans.

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.

Steps:

• Preheat oven to 375.
• Grease and flour a long Pyrex dish.
• Cream sugar and shortening until sugar is fluffy.
• Add well beaten egg.
• Sift together the flour, cocoa, salt, and baking soda.
• Add flour mixture to sugar mixture alternately with sour milk.
• Add hot coffee and vanilla.
• Beat until well mixed.
• Pour into prepared pan. Bake until done but do not overcook.
• Icing: Mix sugar, salt, and cocoa together.
• Add shortening and milk.
• Bring to a swift boil.
• Cook for 1 minute, stirring well.
• Remove from heat.
• Beat with electric mixer until thick and smooth.
• If it begins to thicken too much, add a tablespoon of heavy cream.