Devils Food Pound Cake With Chocolate Glaze Recipes

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DEVIL'S FOOD POUND CAKE RECIPE - (3.8/5)



Devil's Food Pound Cake Recipe - (3.8/5) image

Provided by hicksofmarvin

Number Of Ingredients 10

CAKE:
1 package Duncan Hines® Moist Deluxe® Devil's Food Cake Mix
1 (3.4-ounce) package chocolate instant pudding and pie filling
4 large eggs
1 1/4 cups water
1/2 cup vegetable oil
ICING:
1/4 cup butter, melted
2 cups powdered sugar, sifted
2 tablespoons vanilla flavored creamer

Steps:

  • Preheat oven to 350°F. Grease and flour 10-inch bundt pan or tube pan. Combine cake mix, pudding mix, eggs, water, and oil in a large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into pan. Bake at 350°F for 50 to 60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto heat resistant serving plate. Cool completely. After the cake is cooled, mix butter, powdered sugar, and vanilla creamer together to make a thick glaze. Pour over cake. Serve immediately.

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 WITH CHOCOLATE GANACHE



Devil's Food Cake with Chocolate Ganache image

Half of the ganache is used for the glaze, which should be cool to the touch but pourable. If necessary, warm it over a pan of simmering water.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 9-inch layer cake

Number Of Ingredients 11

1 1/2 cups (3 sticks) unsalted butter, softened, plus more for pans
3/4 cup Dutch-process cocoa powder, sifted, plus more for pans
3/4 cup hot water
3/4 cup sour cream
3 cups cake flour (not self-rising), sifted
1 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups sugar
4 large eggs
1 tablespoon pure vanilla extract
Chocolate Ganache for Devil's Food Cake

Steps:

  • Preheat oven to 350 degrees. Butter two 9-by-2-inch round cake pans; line bottoms with parchment paper. Butter parchment; dust with cocoa powder, tapping out excess. In a medium bowl, whisk cocoa with hot water until smooth. Whisk in sour cream; let cool. Into a medium bowl, sift together flour, baking soda, and salt; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Add eggs, one at a time, beating to combine after each; scrape down sides of bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in two parts, alternating with cocoa mixture and beginning and ending with flour; beat until combined.
  • Divide batter between prepared pans; smooth with an offset spatula. Bake until a cake tester inserted in centers comes out clean, 45 to 50 minutes. Transfer pans to a wire rack to cool 15 minutes. Invert cakes onto rack; peel off parchment. Turn cakes over; let cool completely, topside up. Transfer half of Chocolate Ganache (3 1/2 cups) to clean bowl of an electric mixer; set aside remaining. Let cool completely, stirring frequently, about 40 minutes. Attach bowl to mixer fitted with whisk attachment. Beat on medium-high speed until ganache holds soft peaks, 5 to 7 minutes.
  • Using a serrated knife, trim tops of cake layers to make level. Transfer one of the layers to a cake turntable or platter, and spread top with 1 1/2 cups whipped ganache. Top with remaining layer, cut side down, and spread remaining whipped ganache in a thin layer over entire cake, covering completely. Refrigerate until set, about 30 minutes.
  • Transfer cake to a wire rack set over a rimmed baking sheet. Pour reserved ganache over top, letting it run down the sides. If necessary, use a large offset spatula to spread from the center toward the edges, so that the cake is evenly and completely covered. Refrigerate until ganache has just begun to set, about 30 minutes. Transfer cake to a serving plate. Serve immediately, or refrigerate, covered with a cake dome, for up to 2 days.

DEVIL'S FOOD POUND CAKE



Devil's Food Pound Cake image

Make and share this Devil's Food Pound Cake recipe from Food.com.

Provided by wyojess

Categories     Dessert

Time 45m

Yield 12 serving(s)

Number Of Ingredients 8

18 ounces devil's food cake mix
5 1/3 ounces instant chocolate pudding mix
4 eggs
1 1/2 cups water
1/2 cup vegetable oil
1 cup powdered sugar
1/2 teaspoon vanilla
2 tablespoons milk

Steps:

  • Preheat oven to 350*F.
  • Cake--------------------------------------------------------------------------------------.
  • Grease and flour bundt pan.
  • Combine cake ingredients and beat 2 minute on med. speed.
  • Bake 50-60 min until toothpick comes out clean.
  • Cool until comfortable to touch and invert onto serving plate.
  • Allow to cool completely.
  • Glaze-------------------------------------------------------------------------------------.
  • Mix together glaze ingredients. If too dry, add a few drops of milk. If too runny, add a little powdered sugar.
  • Drizzle glaze over cake.
  • Enjoy!

Nutrition Facts : Calories 375, Fat 17.7, SaturatedFat 3.2, Cholesterol 70.9, Sodium 554.8, Carbohydrate 52.2, Fiber 1.5, Sugar 32.7, Protein 5

DEVIL'S FOOD POUND CAKE WITH CHOCOLATE GLAZE



Devil's Food Pound Cake With Chocolate Glaze image

This recipe was on a box of Duncan Hines Deluxe II Devil's Food Cake Mix and dates back to the late 60's or early 70's. The Deluxe II series is no longer made by Duncan Hines. I assume that the Moist Deluxe series replaces the Deluxe II. I made the recipe several times, and it was very good. I am posting to Zaar so that I can throw away this tiny piece of paper.

Provided by MrsJ492

Categories     Dessert

Time 1h25m

Yield 16 serving(s)

Number Of Ingredients 10

1 (18 1/4 ounce) package devil's food cake mix (Duncan Hines Moist Deluxe Devil's Food)
1 (3 1/2 ounce) package instant chocolate pudding mix
1/2 cup Crisco cooking oil
1 cup water
4 eggs
2 tablespoons cocoa
1 2/3 tablespoons water
1 tablespoon oil
1 tablespoon corn syrup
1 cup confectioners' sugar

Steps:

  • Preheat oven to 350 degrees.
  • Blend all ingredients in a large bowl.
  • Beat at medium speed for 2 minutes, careful not to overmix.
  • Bake in a greased and floured 10-inch tube pan at 350 degrees for 50-60 minutes.
  • Cake will be done when center springs back when touched lightly.
  • Let cool right side up for 25 minutes.
  • Remove from pan.
  • To make the chocolate glaze, combine the cocoa, water oil and corn syrup in a small saucepan. Cook and stir over low heat until mixture is smooth. Remove from heat.
  • Immediately beat in 1 cup confectioners sugar.
  • Drizzle over cake.

Nutrition Facts : Calories 282.9, Fat 14.1, SaturatedFat 2.5, Cholesterol 52.9, Sodium 373.2, Carbohydrate 37.9, Fiber 1.1, Sugar 23.3, Protein 3.8

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.

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