DEVIL'S FOOD CAKE
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- To make the frosting: Put the chocolate in a large heatproof bowl. In a small saucepan, bring the cream to a boil. Pour the cream over the chocolate, move the bowl gently to let the cream settle. Set the mixture aside until softened, about 4 minutes. Whisk until smooth. Cover the surface of the frosting with plastic wrap. Set aside and let set up at room temperature, about 2 hours.
- To make the cake: Set a rack in the middle of the oven and preheat to 350 degrees F. Lightly butter two 9-inch round cake pans and line the bottoms with a circle of parchment or wax paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a standing mixer fitted with the paddle attachment, beat the butter at medium speed until smooth, about 2 minutes. Increase the speed to medium-high and slowly add the sugar. Continue beating until light and smooth, about 4 minutes. Turn the mixer off and scrape down the sides of the bowl with a rubber spatula. Add the cocoa powder and vanilla and beat at medium speed for 1 minute more. (Stop the machine and scrape down the sides of the bowl again, if needed.) With the mixer running at medium-low speed, add the eggs, one at a time, beating for 1 minute between each addition. Scrape down the sides of the bowl.
- Combine the water and milk in a saucepan and bring just to a boil. Remove from the heat.
- With the mixer at low speed, add the flour mixture, about a 1/4 cup at a time. Carefully pour the hot liquid into the batter. Remove the bowl from the mixer and, using a large rubber spatula, finish combining the batter until smooth. Divide the batter evenly between the prepared pans. Lightly drop each pan onto the counter to settle the batter.
- Set the pans on the middle rack in the oven. Bake until the cakes begin to pull away from the sides of the pans and the center springs back when touched lightly, about 30 to 35 minutes.
- Cool the cakes, in the pans, on a rack for 10 minutes. Turn the cake layers out of the pans and cool on the rack. (If not assembling the cake right away, wrap the layers in plastic wrap and store at room temperature for up to 1 day, or freeze for up to 2 months.)
- Assemble the Devil's Food Cake. Place 1 cake layer upside-down on a cake stand or flat plate. Scoop about 1/3 of the icing onto the center of the layer. Using a large, offset spatula, spread the icing evenly over the layer to the edges. Place the other cake layer, rounded-side up, on top. Evenly spread half of the remaining icing over the top, spreading any excess icing down the sides. Spread the remaining icing around the sides of the cake. Use the tip of the offset spatula to make a swirling pattern in the icing. Serve. Store under a cake dome or loosely wrapped with plastic, at room temperature, for up to 2 days.
- Copyright 2001 Television Food Network, GP. All rights reserved
DEVIL'S FOOD CAKE II
A dark chocolate cake made with shortening and cake flour.
Provided by LeAnne
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) pans. In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. Sift together the flour, sugar, baking soda and salt. Set aside.
- In a large bowl, beat shortening until smooth. Add flour mixture, 1 cup of the milk and vanilla. Mix on low speed until flour is dampened, then beat on medium speed for 2 minutes. Add eggs, remaining 1/3 cup milk and melted chocolate. Beat on medium speed for 1 minute. Pour batter into prepared pans.
- Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 383.1 calories, Carbohydrate 55.9 g, Cholesterol 33.2 mg, Fat 16.7 g, Fiber 1.7 g, Protein 5.3 g, SaturatedFat 5.7 g, Sodium 402.4 mg, Sugar 30.7 g
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
DEVIL'S FOOD BROWNIE CAKE
This cake is truly decadent and made with only 5 ingredients. It is chocolaty, rich, moist, and absolutely delicious. I top it off with an easy 2-ingredient ganache but feel free to top it off with a sprinkle of powdered sugar, ice cream, whipped cream, or hot fudge.
Provided by Yoly
Categories Desserts Cakes Cake Mix Cake Recipes Chocolate Cake
Time 1h50m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with nonstick spray.
- Combine brownie mix, cake mix, cold coffee, oil, and eggs in a large bowl; beat with an electric mixer until well combined. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool on a wire rack for 10 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
- Heat whipping cream for ganache in the microwave until hot, 2 to 3 minutes. Add chocolate chips and stir until melted.
- Pour ganache over the cooled cake.
Nutrition Facts : Calories 465.6 calories, Carbohydrate 50.6 g, Cholesterol 62.9 mg, Fat 28.2 g, Fiber 1.7 g, Protein 6.1 g, SaturatedFat 8.1 g, Sodium 344.1 mg, Sugar 33.5 g
DEVILED SHRIMP
These delicious shrimp are wonderful to serve as part of a party buffet. Just watch them disappear !
Provided by ChefDebs
Categories < 4 Hours
Time 3h20m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Shell and devein the shrimp.
- Bring 1 quart salted water to the boil,, add the shrimp, and cook for 3 minutes ONLY.
- Drain at once and rinse in cold water to stop the cooking process.
- In a bowl combine the lemon slices, onion slices and pimiento; toss well.
- In a separate bowl, combine the oil, garlic, dry mustard, salt, lemon juice, wine vinegar, bay leaf, cayenne, and parsley.
- Whisk together and add to the bowl with the lemon slice mixture.
- Arrange the shrimp on a serving dish and pour the marinade over the top.
- Cover and chill for 3 hours ( no longer ) before serving.
- Serve with toothpicks .
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.
RED DEVIL'S FOOD CAKE
This recipe was my great grandmother's and I request it for my birthday every year. So much better than a box mix.
Provided by jlsramek821
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h30m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
- Beat sugar, cocoa powder, and shortening together in a large bowl with an electric mixer until light and fluffy. Beat in 1 egg at a time until smooth. Sift 2 cups flour, baking soda, and salt together in a separate bowl. Add portions of flour mixture and milk alternately, beating well after each addition. Stir in boiling water and vanilla extract to form a thin batter. Pour batter into prepared baking dish.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the baking dish for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 279.4 calories, Carbohydrate 43.9 g, Cholesterol 32.6 mg, Fat 10.5 g, Fiber 1.8 g, Protein 4.6 g, SaturatedFat 3 g, Sodium 328.5 mg, Sugar 26.2 g
BEST EVER HEALTHY DEVIL'S FOOD CAKE
Devil's food cake made over and over until perfection. Made simple enough with healthier ingredients than the traditional way. You can decorate it as desired. This one was for my son's birthday party. Try this recipe, you will be surprise how good it is.
Provided by Miryam MS
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F. On a double boiler melt 1 cup of buttermilk and chocolate chips. Let it cool.
- Mix eggs, applesauce, sugar, remaining buttermilk, and vanilla. Beat until combined.
- Sift flours, cocoa powder, baking soda, and cream of tartar into a bowl. Gradually add dry ingredients to wet ones and combine.
- Add melted chocolate stirring at the same time as you incorporate the melted chocolate into the bowl.
- Grease and flour a 9 inch spring from pan and add cake butter into the pan.
- Bake for 40 to 50 minutes depending on the oven. Cool in pan before frosting.
- For the frosting, combine cream cheese and sugar with electric mixer. Fold whip cream and frost cake. Decorate as desired.
Nutrition Facts : Calories 436.5, Fat 13.4, SaturatedFat 8.2, Cholesterol 75.5, Sodium 389.8, Carbohydrate 72.7, Fiber 2.8, Sugar 50, Protein 9.9
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.
SHRIMP CAKES
these are great with remoulade sauce over greens. they also make a great club sandwich with bacon, lettuce, tomatoes, avocado. the prep time includes 1 hour of chilling
Provided by chia2160
Categories Weeknight
Time 1h40m
Yield 10 cakes
Number Of Ingredients 13
Steps:
- mix together the first 5 ingredients.
- whisk together the next 6 ingredients and combine with the shrimp panko mixture form into cakes, coat with panko, place on baking sheet and chill for 1 hour fry in oil until browned on first side, about 7 minutes, flip over and cook 5 minutes more.
Nutrition Facts : Calories 209, Fat 4.6, SaturatedFat 1.2, Cholesterol 153.7, Sodium 425.9, Carbohydrate 24.5, Fiber 1.6, Sugar 2.3, Protein 16.2
RED DEVIL'S FOOD CAKE WITH LEMON FROSTING
This is a yummy chocolate cake that is my go-to cake. I've made it since I was a little girl, learning how to cook. I always double the recipe for the frosting if I make it into a layer cake.
Provided by Marcia Smith Mann
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h31m
Yield 16
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Stir milk and vinegar together in a small bowl to make sour milk. Sift flour, baking powder, baking soda, and salt together in a separate bowl.
- Beat white sugar and 5 tablespoons butter together in a large bowl with an electric mixer until light and fluffy. Add 2 eggs; beat until smooth. Beat in portions of sour milk and flour mixture alternately until smooth batter forms.
- Melt chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, 1 to 3 minutes. Stir melted chocolate and vanilla extract into batter. Pour batter into prepared baking dish.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cool in the baking dish for 10 minutes before removing to cool completely on a wire rack.
- Beat 1/2 cup butter in a large bowl with an electric mixer until smooth and creamy. Beat in egg yolk; gradually beat in confectioners' sugar until light and fluffy. Mix in lemon juice until smooth frosting forms. Frost cake with frosting when cake has completely cooled.
Nutrition Facts : Calories 233.1 calories, Carbohydrate 31.8 g, Cholesterol 61.5 mg, Fat 11.5 g, Fiber 0.5 g, Protein 2.6 g, SaturatedFat 6.9 g, Sodium 276.3 mg, Sugar 22.9 g
DEVIL'S FOOD CAKE
This classic American cake is moist and dark but with a sweet frosting; crisp on top and like marshmallow underneath.
Provided by fetchgirl
Time 1h25m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Pre-heat the oven to 180'C/Gas mark 4. Grease and base line 2 x 8inch (20cm) sandwich tins with greased greaseproof paper.
- Whisk the cocoa into the water until smooth. Set aside. Place the margarine in a bowl and gradually whisk in the sugar until the mixture is pale and fluffy. Lightly whisk the eggs, then gradually whisk into the creamed mixture until evenly blended.
- Sift the flour with baking powder and bicarbonate of soda and fold into the creamed mixture alternatively with the cocoa and water.
- Divide the mixture between the tins and level the surface. Bake in the pre-heated oven for about 30-35 minutes or until well risen and firm to the touch. Allow to cool in the tins for a few minutes, then turn out and leave to cool completely on a wire rack.
- For the American frosting, place the sugar in a large, heavy-based pan with the water and heat gently until the sugar has dissolved. Bring to the boil and boil to 115'C (240'F) as registered on a sugar thermometer.
- Meanwhile, whisk the egg whites in a large deep bowl until stiff. Allow the bubbles to settle, then slowly pour the hot syrup onto the egg whites, whisking constantly. When all the sugar syrup has been added, continue whisking until the mixture stands in peaks and just starts to become matt around the edges.
- Sandwich the cakes together with a little of the frosting. Spread the remainder over the top and the sides, using a palette knife. Pull the frosting up into peaks all over. Work quickly as the icing sets rapidly. Leave to set in a cool place, but not in the fridge.
DEVIL'S FOOD CAKE RECIPE (SHEET CAKE)
Devil's Chocolate Cake is absolutely sinful! Top this chocolate cake recipe with a rich and chocolatey frosting for a decadent cake experience.
Provided by Nicole Nared-Washington from Brown Sugar Food Blog
Categories Dessert
Time 1h40m
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 Degrees and spray a 9X13 baking dish with baking spray and set aside.
- In a large bowl, combine the flour, unsweetened cocoa, salt, baking soda, and whisk together. Set aside.
- In another bowl, add the butter and mix until creamy with a hand-held or standing mixer. Add the sugar one cup at a time until fluffy. Add the egg, vanilla extract, melted bakers chocolate. Add the flour mixture and hot water interchangeably until the batter comes together smoothly. Pour in the baking dish and bake on the middle rack for 30-35 minutes. Once finished baking, allow cooling completely.
- To make the frosting, add the chocolate chips into a bowl. Heat the cream on the stove until it comes to steam and a slight bowl. Pour over the chocolate chips. Allow the cream to sit with the chips for 2 minutes.
- Use a rubber spatula and slowly stir the cream with the chocolate chips until the chocolate is melted and smooth. Add the butter and vanilla extract and stir until butter has completely dissolved. Set the ganache in the refrigerator for about 30 minutes to allow the ganache to thicken. The ganache should become thickened to a frosting consistency.
- If it is still a bit lose, place back in the refrigerator and continue to check every 10 minutes until thickened but spreadable.
- Spread the ganache frosting on top of the cake and use a spreadable knife to smooth across the cake. Cut into squares and serve.
DEVIL'S FOOD CAKE
Make and share this Devil's Food Cake recipe from Food.com.
Provided by Kindall W
Categories Dessert
Time 30m
Yield 2 cakes, 18 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Heat milk in small pan until bubbles form around the edges. Remove from heat.
- Mix cocoa and white sugar together in a bowl. Slowly beat in warm milk. Let cool.
- Cream the butter with the brown sugar. Beat in the eggs, sour cream and vanilla. Add cocoa mixture.
- Mix remaining dry ingredients together and blend in to butter mixture. Don't overbeat.
- Turn in to two well-greased and floured 9 inch layer cake pans and bake 25-30 minutes, until cake shrinks slightly from sides of pans, and springs back when touched gently in the center.
- Cool on a rack for a few minutes, then turn out of pans on to rack.
- Wait until completely cool before frosting.
- See "7 Minute Frosting" for Easy Frosting Recipe.
Nutrition Facts : Calories 242.6, Fat 12.8, SaturatedFat 7.8, Cholesterol 65.7, Sodium 268, Carbohydrate 30.3, Fiber 1.4, Sugar 15.7, Protein 3.6
DEVILED CRAB CAKES
Make and share this Deviled Crab Cakes recipe from Food.com.
Provided by CookinNEatinGal
Categories Crab
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in a med-sized saucepan.
- Sauté celery, onion, and green pepper, until tender.
- Add mustard and Worcestershire sauce.
- Move mixture to a lg. mixing bowl, and add parsley, crabmeat, and 2 well-beaten eggs. Mix well with hands.
- Fold in diced hard-boiled eggs and 1 cup breadcrumbs.
- Mold with medium ice cream scoop into crab cakes.
- Sprinkle with remaining breadcrumbs.
- Broil to cook 30 minutes.
- •To prepare these deep-fried:
- Beat 2 eggs with 1/2 cup milk.
- Roll each crab cake in this mixture, then roll in dish of 1 cup of breadcrumbs.
- Deep fry at 375°F, until golden brown.
DEVIL'S FOOD COOKIES
Most people don't realize that these cookies are low in fat. You actually get more than 2 dozen of the treats from a cake mix and just four other common ingredients. -Melanie Van Den Brink of Rock Rapids, Iowa
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 28 cookies.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. In a large bowl, combine cake mix, eggs, butter and water (batter will be thick). Fold in chocolate chips. , Drop by tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake 10-13 minutes or until set and edges are lightly browned. Cool 2 minutes before removing to wire racks.
Nutrition Facts : Calories 105 calories, Fat 4g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 155mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.
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DEVIL'S FOOD CAKE RECIPE | MYRECIPES
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Servings 10Calories 722 per servingPublished 2009-03-01
- Make cake: Preheat oven to 350°F. Butter 2 9-inch round cake pans and line with parchment. Butter paper and dust pans well with cocoa powder.
- Place cocoa in a small bowl. Pour in 1/2 cup boiling water; stir until smooth. With an electric mixer, beat butter until light and fluffy. Add sugar; beat until well blended. Add yolks one at a time, beating well after each addition. Beat in cocoa mixture. Stir baking soda into milk.
- Sift flour, baking powder and salt onto a sheet of parchment. Add dry ingredients to butter mixture in 3 additions, alternating with milk. Blend in vanilla. In a separate bowl, beat egg whites until they form soft peaks. Gently fold into batter. Divide batter between cake pans; bake until a toothpick inserted into center comes out clean, 35 to 40 minutes. Cool in pans on a wire rack for 10 minutes, then turn out onto rack to cool.
DEVIL'S FOOD CAKE RECIPE | MYRECIPES
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Servings 1Published 2010-02-02
- Cream butter in a large mixing bowl; add sugar, beating well. Add eggs, one at a time, beating well after each addition. Add water; beat well.
- Combine flour, cocoa, soda, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition. Stir in vanilla.
- Pour batter into 2 greased and floured 9-inch round cake pans. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove layers from pans, and let cool completely.
DEVIL'S FOOD CAKE - COUNTRYSIDE CRAVINGS
From countrysidecravings.com
- Preheat oven to 350°F. Line two 9" cake pans with parchment paper, grease the sides, and set aside.
- In a stand mixer fitted with a paddle attachment beat the butter until pale in color. Add remaining ingredients and mix on low until combined then beat on high until light and fluffy (about 3 minutes). If the frosting seems too thin add a little confectioners' sugar. If it is too thick add a little more cream.
- Place 1 cake layer on a serving platter or cake stand. Spread an even layer over the top. Place second cake layer on top and frost the top and sides with remaining frosting. If desired make pretty swirls in the the frosting.
DEVIL'S FOOD CAKE - KING ARTHUR BAKING
From kingarthurbaking.com
- Preheat the oven to 350°F. Lightly grease and flour two 9" round cake pans, three 8" round pans, or a 9" x 13" pan., In a large mixing bowl, beat together the butter, sugar, and salt until fluffy and light, beating for at least 5 minutes., In a separate bowl, whisk together the flour, cocoa, and baking powder.
- If lumps remain, sift the mixture., Add the eggs to the butter mixture one at a time, beating well after each addition., Mix together the milk or water and the vanilla., Add one-third of the flour mixture to the batter, then add half the milk, another third of the flour, the remaining milk, and the remaining flour, stirring to combine after each addition.
BEST DEVIL'S FOOD CAKE RECIPE - HOW TO MAKE DEVIL ... - DELISH
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- In a large bowl: whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
DEVIL'S FOOD CAKE - TRADITIONAL AMERICAN RECIPE | 196 FLAVORS
From 196flavors.com
- Grease three 8-inch (20cm) diameter springform pans or circular entremet moulds with a little butter and line the bottom with parchment paper.
THE BEST DEVIL'S FOOD CAKE RECIPE - GRANDBABY CAKES
From grandbaby-cakes.com
- Preheat oven to 350 degrees F. Grease two 9x2-inch round cake pans, line the bottoms with parchment paper, grease the parchment and flour the pans. Set aside.
- Using an electric mixer, cream the butter and sugar on medium speed for 3 minutes, until light and fluffy. On low speed, add the eggs, on at a time. Add the oil and vanilla and beat until well mixed, scraping down the bowl with a rubber spatula.
DEVIL'S FOOD CAKE - RICARDO CUISINE
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