Devils Food Cake 1948 Version Recipe For Potato

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DEVIL'S FOOD CAKE



Devil's Food Cake image

Provided by Food Network Kitchen

Categories     dessert

Time 4h

Yield 8 to 10 servings

Number Of Ingredients 13

15 ounces semi-sweet chocolate, finely chopped
1 1/2 cups heavy cream
2 cups all-purpose unbleached flour
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
12 tablespoons unsalted butter, at room temperature, plus more for the pans
2 cups plus 2 tablespoons sugar
3/4 cup nonalkalized cocoa powder (not Dutch-processed)
2 teaspoons pure vanilla extract
3 large eggs, at room temperature
1 1/4 cups water
1/4 cup milk

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

DEVILS FOOD CAKE/1948 VERSION



Devils Food Cake/1948 Version image

This is very moist, and takes on a bit of a red hue after cooling. You may use your favorite icing, the icing listed is my favorite, quick and tasty.

Provided by angelfan

Categories     Dessert

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

1/2 cup cocoa
1/2 cup cold water
2 teaspoons baking soda
2/3 cup butter
2 eggs
2 1/2 cups flour
3/4 cup sour milk or 3/4 cup buttermilk
1 1/2 cups sugar
1 teaspoon vanilla

Steps:

  • Mix water, cocoa and baking soda, let stand while preparing the rest of the ingredients.
  • Cream butter and sugar, beat in eggs, add half the flour and half the milk beat well.
  • Add the cocoa mixture and remaining flour and milk and vanilla.
  • Bake in two greased and floured cake pans, at 350°F for 30 minutes or until cake tests done.
  • Frost with icing:2 cups powdered sugar, 1 tsp vanilla, 1/2 to 3/4 cup milnot.
  • Beat milnot canned milk into powdered sugar a little at a time until spreadable; add vanilla.

DEVIL'S FOOD CAKE



Devil's Food Cake image

Provided by Food Network

Categories     dessert

Time 2h

Yield 24 servings

Number Of Ingredients 21

4 cups cake flour
2 teaspoons baking soda
3/4 teaspoon sea salt
1 cup cocoa, European style
1 cup warm water
1 cup buttermilk
1 cup cool water
3 teaspoons vanilla
2 sticks unsalted butter, softened
2 cups white sugar
1 1/2 cups light brown sugar
4 whole eggs, room temperature
1/2 cup bittersweet Scharffen Berger chocolate, finely grated
Chocolate Cream Filling, recipe follows
Thick and Rich Chocolate Glaze, recipe follows
6 cups heavy cream, cold
20 ounces bittersweet chocolate, chopped coarsely
2 sticks unsalted butter
4 cups heavy cream
4 sticks unsalted butter
35 ounces bittersweet chocolate, chopped

Steps:

  • Preheat the oven to 350 degrees. Cut a piece of parchment paper to fit inside a 16-inch round cake pan and place inside. Grease the bottom and sides of the pan with butter. Dust with flour and tap out any excess. Set aside. Sift the flour, baking soda and salt into a bowl. Set aside. Combine the cocoa and the warm water in a medium sized bowl, whisk until smooth. In another medium sized bowl whisk the buttermilk, water and vanilla, set aside. Add the softened butter to the bowl of a standard mixer. Add the white sugar and the light brown sugar, beat with the paddle until very light in color and texture, about 3 minutes. Scrape the sides of the bowl with a spatula. Break 4 eggs into a small bowl. On low speed, add 1 egg at a time to the bowl. Add the additional eggs only after each is well combined. Scrape the bowl with a spatula. Raise the speed to medium, beat 1-minute until light and fluffy. Add the cocoa mixture, beat on low speed until just combined. Add the flour mixture and the buttermilk mixture alternately: 3 additions of flour, 2 of the buttermilk. I do this visually, a little more than 1 cup of flour, then about 1 cup of the buttermilk mixture, then repeating. Remember to scrape the sides of the bowl with a spatula after each addition. The batter will be smooth. Gently fold in the grated chocolate. Pour the batter into the prepared pan. Bake in the center of the oven until done, about 45 minutes. Do not over bake, the cake will fall firm in the center. Cool. Turn the cake over onto your work surface. Peel off the parchment paper. Cut the cake in half horizontally with a serrated knife. Fill the cake with Chocolate Cream Filling. Top the cake with Thick and Rich Chocolate Glaze.
  • Warm the heavy cream in a heavy stainless pot. Add the chopped chocolate and butter. Stir over low heat until the chocolate is almost melted. Take off the heat, and stir until smooth. Cool, then refrigerate until cold. Whip until light and fluffy. Place the bottom layer of the devil's food cake on a cardboard cake circle. Top with the cream filling. Place the other cake layer on top. Press down gently with your hands. Finish the cake with the Thick and Rich Chocolate Glaze.
  • Warm with heavy cream, in a heavy stainless pot until warm. Add the chopped chocolate and the butter. Stir over low heat until the chocolate is almost melted. Take off the heat and stir until smooth. Cool slightly. Whisk and pour over the filled cake when it has slightly thickened. Smooth with a spatula. For a perfect finish, refrigerate the cake with one coat of glaze on top. When cold and set, add another portion of glaze and smooth nicely with a spatula. Make sure that the second coat of glaze has not hardened. If so, reheat only for a few seconds to the desired consistency.

DEVIL'S-FOOD CAKE



Devil's-Food Cake image

Provided by Molly O'Neill

Categories     dessert

Time 1h

Yield Eight to 10 servings

Number Of Ingredients 18

1/4 cup unsweetened cocoa
1 cup, plus 3 tablespoons, sugar
3 tablespoons water
1/2 cup milk
1/2 cup unsalted butter, at room temperature
1 teaspoon vanilla extract
2 eggs, separated
1 cup all-purpose flour
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1/2 teaspoon baking soda
2 ounces unsweetened chocolate, chopped
1 1/2 cups sugar
1/2 cup milk
4 tablespoons unsalted butter
1 tablespoon light corn syrup
1/4 teaspoon salt
1 teaspoon vanilla extract

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

HOMEMADE DEVIL'S FOOD CAKE



Homemade Devil's Food Cake image

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

3/4 cup baking cocoa
2 cups sugar, divided
3 large eggs
1-1/2 cups whole milk, divided
3/4 cup shortening
2 cups cake flour
1 teaspoon baking soda
1/8 teaspoon salt
1 teaspoon vanilla extract

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 I



Devil's Food Cake I image

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

½ cup butter
3 (1 ounce) squares unsweetened chocolate
2 cups white sugar
2 eggs
1 cup water
2 ¼ cups all-purpose flour
1 ½ teaspoons baking soda
¼ teaspoon salt
¼ cup milk
1 teaspoon distilled white vinegar

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 II



Devil's Food Cake II image

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

3 (1 ounce) squares unsweetened chocolate, chopped
2 ½ cups sifted cake flour
1 ¾ cups white sugar
1 ¾ teaspoons baking soda
1 teaspoon salt
⅔ cup shortening
1 ⅓ cups milk
1 teaspoon vanilla extract
2 eggs

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

DEVILS FOOD CAKE



Devils Food Cake image

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

2 cups flour
1 teaspoon baking powder
2 teaspoons baking soda
1/2 cup cocoa
1 teaspoon salt
3/4 cup sugar
2 eggs
1 cup milk
1 teaspoon vanilla
1/2 cup oil
1 cup black coffee

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

RED DEVIL'S FOOD CAKE



Red Devil's Food Cake image

A classic chocolate layer cake frosted with the smoothest vanilla frosting you've ever tasted. Who could resist?

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h10m

Yield 16

Number Of Ingredients 14

1 2/3 cups Gold Medal™ all-purpose flour
1 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup shortening
1 1/2 cups buttermilk
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon vanilla
2 eggs
2 oz unsweetened baking chocolate, melted, cooled
3 cups powdered sugar
1/3 cup butter or margarine, softened
1 1/2 teaspoons vanilla
1 to 2 tablespoons milk

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.

Nutrition Facts : Calories 350, Carbohydrate 54 g, Cholesterol 40 mg, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 320 mg

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