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
KATHLEENS DEVILS FOOD CAKE RECIPE - (4.6/5)
Provided by cherichavez
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 375, grease and flour 9 inch pans 2. Melt chocolate and set a side 3. Cream butter and brown sugar. Than with the mixer on low speed add eggs 1 at a time, beating well after each. then add the chocolate. 4. in a bowl combine the flour, baking soda, and salt. Alternating between the 2 add flour mixture and buttermilk to the chocolate mixture in 3 stages, ending with flour. Than slowly add the boiling water and vanilla. 5. Pour the batter into the 2 cake pans. Bake until the toothpick comes out clean, 30 mins. 6. remove the pans from the oven and let them cool about 5 mins. then transfer the cakes to cooling wire racks. Let the cakes cool completely. 7. Ice the cake Chocolate Icing 1. Combine the chocolate and butter and melt. 2. remove from the heat and stir in the vanilla and transfer to a mixing bowl. 3.Slowly add the sugar and mix until smooth
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
OLD-FASHIONED DEVIL'S FOOD CAKE
Provided by Food Network
Categories dessert
Time 1h20m
Yield 10 to 12 servings
Number Of Ingredients 15
Steps:
- Set a rack at the middle level of the oven and preheat to 350 degrees.
- Sift flour, baking soda and salt, once then set aside. With an electric mixer set at medium speed, beat butter until soft and light. Add sugar and continue beating until very light, about 5 minutes. Beat in chocolate, then eggs, 1 at a time. Continue beating until light and smooth.
- Beat in half the sour cream, then half the flour mixture, scraping bowl and beater(s). Repeat with remaining sour cream and flour mixture, scraping again. Combine vanilla and boiling water and gently beat into batter. Pour batter into prepared pan and bake for about 45 minutes, until firm and well risen. Cool in pan on rack for 5 minutes, then unmold and cool on a rack. For the frosting, combine all ingredients in bowl of mixer. Whisk to combine then place over a pan of simmering water, gently whisking until mixture is hot and sugar is dissolved. Use electric mixer on medium speed to beat until cooled, but not dry. To finish, cover top and side of cake with frosting, swirling it from the center outward.
DECADENT DEVIL'S FOOD CAKE
This Devil's Food Cake recipe, from Mrs. Fields, is the ultimate in chocolate cakes. The extreme moistness of this fudgey chocolate cakes makes it a real winner. It works beautifully for frosting or decorating due to the fact that it is very sturdy. A family favorite!
Provided by Jessa M
Categories Dessert
Time 1h20m
Yield 9 inch round layer cake, 12-15 serving(s)
Number Of Ingredients 17
Steps:
- Cake:
- Preheat the oven to 350 degrees F. Line the bottoms of two 9-inch cake pans with circles of was paper and then grease the pans with cooking spray.
- In a medium bowl, pour the boiling water over the 6 oz. of semisweet chocolate. Set aside for a few minutes. Once the chocolate is thoroughly melted, add the cocoa and stir until smooth. Set aside to cool to room temperature.
- In a small bowl, whisk together the flour, baking soda, and salt. In a large bowl with an electric mixer, cream the butter and brown sugar. Add eggs one at a time beating well after each addition. Beat in the vanilla. Add the flour mixture and half of the chocolate mixture. Beat on low speed to combine, and then on high for 1 1/2 minutes. Add the remaining chocolate mixture and beat till combined.
- Pour the batter into the prepared cake pans and bake for 30-40 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pans for 20 minutes before removing (or they will fall apart). Invert the cakes onto wire racks to cool completely before assembling and frosting.
- Frosting:
- In a large bowl with an electric mixer, cream the butter. In a medium bowl, whisk together the sugar and cocoa. Beat 1/3 of the sugar-cocoa mixture into the butter. Mix in the vanilla. Add the rest of the sugar-cocoa mixture alternately with the milk and beat until frosting is smooth. Assemble the cake.
Nutrition Facts : Calories 871.6, Fat 51.4, SaturatedFat 13.4, Cholesterol 71.6, Sodium 772.5, Carbohydrate 107, Fiber 7.5, Sugar 75.7, Protein 9.3
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.
SPICED DEVIL'S FOOD CAKE
One of my mom's friends gave her this recipe when I was a child, and it has been a family favorite ever since. When your chocolate sweet tooth acts up, this really hits the spot! -Linda Yeamans, Ashland, Oregon
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Add vanilla. , Sift together all dry ingredients; add to creamed mixture alternately with buttermilk. Pour into 2 greased and floured 9-in. round baking pans. , Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool on wire racks for 10 minutes before removing from pans., In a small bowl, combine all icing ingredients except nuts. Spread frosting between layers and over the top and sides of cake. If desired, top with almonds.
Nutrition Facts : Calories 543 calories, Fat 23g fat (14g saturated fat), Cholesterol 110mg cholesterol, Sodium 389mg sodium, Carbohydrate 82g carbohydrate (61g sugars, Fiber 1g fiber), Protein 5g protein.
KOSSMANS CHOCOLATE CAKE
This is from Ms Kossman. It's old from mrs kunz she says its very good ive made it and it is very good has great crumb
Provided by Dienia B.
Categories Dessert
Time 30m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- mix wet ingredients add dry mix.
- pour into greased floured 9x13 pan
- Bake at 350°F for 30 minutes.
Nutrition Facts : Calories 578.7, Fat 20.9, SaturatedFat 11.6, Cholesterol 122.5, Sodium 745.5, Carbohydrate 88.2, Fiber 2, Sugar 52.8, Protein 9.3
MRS. MILMAN'S MOIST DEVIL'S FOOD CAKE
This recipe has appeared in Martha Stewart Living and Mrs. Milman made her famous cake on Martha's show recently. Very decadent. I have also posted the recipe for Mrs. Milman's Chocolate Frosting.
Provided by dojemi
Categories Dessert
Time 1h5m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Butter three 8-inch round cake pans. Line bottoms with parchment; butter parchment. Dust with cocoa powder; tap out excess. Set aside. Sift cocoa powder into a medium bowl; whisk in boiling water. Set aside to cool.
- Sift together flour, baking soda, and salt into a large bowl; set aside. Put butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until creamy. Gradually mix in sugar until pale and fluffy, 3 to 4 minutes. Add eggs, a bit at a time, mixing well between each addition; mix until well blended. Mix in vanilla.
- Whisk milk into reserved cocoa mixture. With mixer on low speed, add flour mixture to butter mixture in 3 batches, alternating with the cocoa mixture.
- Divide batter evenly among prepared pans; smooth tops with an offset spatula. Bake, rotating pan halfway through, until a cake tester inserted into centers comes out clean, 35 to 45 minutes. Let cool in pans on wire racks 15 minutes. Turn out cakes onto racks; remove parchment and re-invert. Let cool completely.
- Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate. Spread the top of the first layer with 1 1/2 cups of frosting. Place the second layer on top and repeat process with another 1 1/2 cups of frosting. Place the remaining layer on top of the second layer, bottom side up. Spread entire cake with remaining 3 cups frosting.
Nutrition Facts : Calories 629.9, Fat 31.6, SaturatedFat 19.1, Cholesterol 160.2, Sodium 286.2, Carbohydrate 82.1, Fiber 2.9, Sugar 46.8, Protein 8.2
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
KOSSMANS DEVILS FOOD CAKE
its from elsie weerts mrs kossman very old recipe . ive baked this it has a nice crumb it has a thick batter but it rises like crazy
Provided by Dienia B.
Categories Dessert
Time 40m
Yield 1 cake, 15 serving(s)
Number Of Ingredients 10
Steps:
- cream lard and sugar
- add eggs.
- add vanilla
- salt and milk.( i add vinegar or lemon juice to milk it activates baking soda about teaspooon).
- sift flour once then measure.
- last all dry ingredients and sift together
- add dry ingredients to wet ingredients
- bake 350 degrees 30 minutes.
Nutrition Facts : Calories 210.8, Fat 8.4, SaturatedFat 3.4, Cholesterol 37, Sodium 140.7, Carbohydrate 30.9, Fiber 0.8, Sugar 16.8, Protein 3.3
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