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 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 SNACK CAKE
My husband and his friends request this devil's food snack cake for camping trips because it's easy to transport. That makes it great for taking to potlucks and other events, too, as there's no frosting involved. -Julie Danler, Bel Aire, Kansas
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 24 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Place oats in a large bowl. Cover with boiling water; let stand for 10 minutes., Meanwhile, in a large bowl, beat butter and sugars until crumbly, about 2 minutes. Add eggs, 1 egg at a time, beating well after each addition. Beat in buttermilk, oil and vanilla. Combine flours, cocoa, coffee granules, baking soda and salt. Gradually add to creamed mixture. Stir in the oat mixture, 1/2 cup chocolate chips and 1/3 cup pecans., Pour into a greased 13x9-in. baking pan. Sprinkle with remaining chips and pecans. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack before cutting.
Nutrition Facts : Calories 174 calories, Fat 9g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 91mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
DEVIL'S FOOD BUNNY CAKE
I've been making this cake since 1972. In fact I made it for my youngest sister when she about 5, she's 40 this year! I dug the recipe out this year and made it for our grandchildren, hubby ate most of it though. You can always just use a cake mix and frosting to save time.
Provided by True Texas
Categories Dessert
Time 1h5m
Yield 1 cake
Number Of Ingredients 15
Steps:
- Sift flour with soda, slat and sugar.
- Soften butter.
- Add flour; beat 2 minutes at medium speed.
- Add vanilla, eggs, chocolate, and 1/4 cup milk.
- Pour into 2 9-inch layer pans, lined with wax paper, (or greased and floured).
- Bake 350 for 30 to 35 minutes. Remove and cool on racks.
- Cut one of the layer cakes in half round spade to make a bow tie and two ears.
- Frost entire cake. Tint 1/4 cup coconut with red food coloring. Sprinkle this coconut in the center of the ears.
- Use gumdrops for nose, eyes and polka dots on tie, and red licorice strips to make a mouth and whiskers.
- If desired, sprinkle additional coconut , tinted green, all around the bunny.
Nutrition Facts : Calories 10103.3, Fat 561.7, SaturatedFat 291.3, Cholesterol 650.2, Sodium 6132.2, Carbohydrate 1317, Fiber 88.3, Sugar 935.7, Protein 100.1
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.
DEVIL'S-FOOD CAKE
Provided by Molly O'Neill
Categories dessert
Time 1h
Yield Eight to 10 servings
Number Of Ingredients 18
Steps:
- To make the cake, preheat oven to 350 degrees. Butter and lightly flour 2 8-inch-round cake pans. Place the cocoa, 3 tablespoons of sugar and the water in a small pan and cook over low heat until smooth and blended. Remove from the heat and stir in the milk; set aside.
- Cream the butter, add the vanilla and 1/2 cup of sugar and beat until light. Beat in the yolks and then gradually add the cocoa mixture. Mix well. Mix the flour, cream of tartar, salt and baking soda, add to the first mixture and blend just until smooth.
- Beat the egg whites until foamy. Slowly add the remaining sugar and beat until the whites are stiff but not dry. Fold the whites into the batter. Spread in the pans and bake until a toothpick inserted into the center comes out clean, about 25 to 30 minutes. Cool in the pans for 5 minutes before turning out onto racks.
- To make the frosting, stir together all the ingredients except the vanilla in a heavy saucepan. Bring to a rolling boil and cook, stirring vigorously, for 1 minute. Let cool completely. Add the vanilla and beat until thick. Frost the cake.
Nutrition Facts : @context http, Calories 366, UnsaturatedFat 6 grams, Carbohydrate 47 grams, Fat 19 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 11 grams, Sodium 255 milligrams, Sugar 34 grams, TransFat 1 gram
BANANA DEVILS FOOD CAKE
Easy as it gets....start with a devils food cake mix with bananas added for a unique taste. Goes together in a jif!
Provided by Marie
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Grease a 10" tube pan.
- Combine cake mix, pudding mix and flour in large mixing bowl.
- Add water, eggs, oil and blend, then beat for 2 minutes at medium speed.
- Stir in bananas.
- Bake for 60 to 70 minutes or until tests done.
- Cool for 1 hour in pan.
Nutrition Facts : Calories 372, Fat 17.9, SaturatedFat 3.2, Cholesterol 70.5, Sodium 502.5, Carbohydrate 51, Fiber 2.4, Sugar 25.3, Protein 5.8
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