Potato Devils Food Cake Recipes

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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

LITTLE DEVIL'S FOOD CAKES



Little Devil's Food Cakes image

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield 12 cupcakes

Number Of Ingredients 15

1 cup all-purpose flour
6 tablespoons natural unsweetened cocoa (not Dutch-process)
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
8 tablespoons unsalted butter, softened (1 stick)
1 cup sugar
2 large whole eggs, at room temperature
1 large egg yolk, at room temperature
1/2 teaspoon vanilla
1/2 cup water
8 ounces semi-sweet chocolate, finely chopped
3/4 cup heavy cream
Optional flavorings for 1 batch frosting: 2 tablespoons coffee liqueur, eau de vie (fruit brandy such as: framboise, a raspberry-flavored brandy), or dark rum; or 1/2 teaspoon mint extract or orange extract
Fresh raspberries, colorful candies, or chopped pistachios (optional)

Steps:

  • For the cupcakes: Position a rack in the middle of the oven and preheat to 350 degrees F. Line 12 (1/2-cup) muffin cups with paper liners. Whisk the flour with the cocoa powder, baking soda, baking powder, and salt.
  • Beat the butter with an electric mixer at medium speed until smooth, about 2 minutes. Increase the speed to medium-high and gradually add the sugar. Beat until light and smooth, about 5 minutes. Reduce the speed to medium-low and beat in the whole eggs and yolk 1 at a time, incorporating each fully before adding the next. Beat in the vanilla. Scrape down the sides of the bowl.
  • Bring water just to a boil in a small saucepan and remove from the heat. With the mixer at low speed, beat the flour mixture into the butter mixture in 4 additions. Drizzle in the hot water, about 2 tablespoons at a time, and mix briefly to make a smooth batter. Divide the batter among the muffin cups filling them 2/3 full. Bake until the centers of the cupcakes spring back when pressed gently, about 20 minutes. Cool the cupcakes in the tin on a rack for 10 minutes then remove from the tin and cool completely before frosting.
  • For the frosting: Put the chocolate in a medium heatproof bowl. In a small saucepan, bring cream to a boil. Pour cream over chocolate and shake the bowl gently so cream settles around the chocolate. Set mixture aside until the chocolate is soft, about 5 minutes. Whisk gently until smooth, taking care not to incorporate too many air bubbles. Stir in 1 of the flavorings, if desired. Dip the tops of the cooled cupcakes into the frosting. (Frosting can also be chilled and whipped, then piped or spread onto the cupcakes.) Set them upright and let stand 1 or 2 minutes, until frosting is slightly set, then decorate with fresh berries, candies, or chopped pistachios, if desired. Let cakes stand on rack until frosting is completely set.

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.

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

SPICED DEVIL'S FOOD CAKE



Spiced Devil's Food Cake image

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

1 cup butter, softened
1-1/2 cups sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 to 1 teaspoon ground nutmeg
1/4 to 1/2 teaspoon ground cloves
1 cup buttermilk
MOCHA ICING:
3-3/4 cups confectioners' sugar
1/4 cup baking cocoa
6 tablespoons strong brewed coffee
6 tablespoons butter, melted
1 teaspoon vanilla extract
Toasted whole or chopped almonds, optional

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.

THE ULTIMATE DEVIL'S FOOD CAKE



The Ultimate Devil's Food Cake image

Not for the faint of heart, our version of devil's food cake is infused with melted chocolate (in addition to the usual cocoa powder) and sour cream to create a richer chocolate flavor and help it stay moist. Get our step-by-step guide here.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 13

3 sticks unsalted butter, room temperature, plus more for pans
1 cup boiling water
3/4 cup unsweetened Dutch-process cocoa powder
4 ounces bittersweet chocolate, chopped (3/4 cup)
3 1/2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1 1/2 teaspoons coarse salt
2 cups packed light-brown sugar
4 large eggs, room temperature
2 teaspoons pure vanilla extract
1 cup sour cream
6 1/4 cups Chocolate Swiss Meringue Buttercream Frosting

Steps:

  • Preheat oven to 325 degrees. Butter two 9-inch round cake pans. Line bottoms with parchment rounds; butter parchment. Stir together boiling water, cocoa, and chocolate in a bowl. Let cool 10 minutes. Whisk together flour, baking powder and soda, and salt in another bowl.
  • In a mixing bowl, beat butter with sugar on medium-high until fluffy, 2 to 3 minutes. Beat in eggs, one at a time, scraping down sides of bowl. Beat in vanilla, then chocolate mixture. Reduce speed to low; beat in flour mixture in two additions, alternating with sour cream, until just combined.
  • Divide batter evenly between prepared pans, smoothing tops with an offset spatula. Bake until a tester inserted in centers comes out with moist crumbs attached, 35 to 40 minutes.
  • Let cakes cool in pans on a wire rack 20 minutes. Turn out onto rack, top-sides up; let cool completely. With a serrated knife, trim tops of cakes so they're level.
  • Line the edges of a cake stand or plate with strips of parchment. Place one cake layer on stand, trimmed-side up, and spread 1 1/2 cups buttercream evenly over top. Top with remaining cake layer, trimmed-side down.
  • Spread a thin layer of buttercream over top and sides. Refrigerate until firm, about 30 minutes (this ensures a crumb-free finish). Spread remaining frosting evenly over top and sides. Cake can be stored in refrigerator up to 1 day; bring to room temperature before serving.

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



Devil's Food Cake image

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

Provided by MrsStacy Casas

Categories     Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 9

2 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup shortening
1 3/4 cups sugar
1 teaspoon vanilla
3 eggs
1 1/3 cups cold water

Steps:

  • Grease and lightly flour two 9x1 1/2 inch round baking pans or grease one 13x9x2-inch baking pan; set pan (s) aside.
  • Stir together flour, cocoa powder, baking soda, and salt; set aide.
  • In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds.
  • Add sugar and vanilla; beat until well combined.
  • Add eggs, 1 at a timebeating well after each.
  • Add flour mixture and water alternately to beaten mixture, beating on low speed after each addition just until combined.
  • Pour batter into the prepared pan (s) Bake in a 350 degree oven for 35 to 40 minutes or until a wooden toothpick comes out clean.
  • Cool layer cakes in pans on wire racks for 10 minutes.
  • Remove from pans.
  • Cool thoroughly on wire racks.
  • Or, place 13x9-inch cake in pan on a wire rack; cool thoroughly.
  • Frost with desired frosting.

Nutrition Facts : Calories 300.8, Fat 10.4, SaturatedFat 2.9, Cholesterol 46.5, Sodium 225.8, Carbohydrate 49.3, Fiber 1.8, Sugar 29.3, Protein 4.7

RED DEVIL'S FOOD CAKE



Red Devil's Food Cake image

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

1 ½ cups white sugar
½ cup cocoa powder
½ cup shortening
2 eggs
2 cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
1 cup milk
1 cup boiling water
1 teaspoon vanilla extract

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

DEVIL'S FOOD CAKE



Devil's Food Cake image

Categories     Cake     Side     Bake     Spring

Yield makes one 3-layer 8-inch cake, one 2-layer 9-inch cake, or abour 3 dozen cupcakes

Number Of Ingredients 9

3 cups all-purpose flour
1 cup unsweetened cocoa powder
2 1/2 teaspoons baking soda
1/2 teaspoon salt
2 cups sugar
2 cups buttermilk
1 1/3 cups vegetable or canola oil
4 large eggs, at room temperature
2 teaspoons pure vanilla extract

Steps:

  • Preheat the oven to 350˚F. Grease three 8-inch round cake pans with butter or nonstick cooking spray and set aside. (Alternatively, you can use two 9-inch round pans, or prepare cupcake pans or other cake pans as directed.)
  • Sift the flour, cocoa powder, baking soda, and salt into a mixing bowl and set aside.
  • Whip the sugar, buttermilk, vegetable oil, eggs, and vanilla in the bowl of a standing mixer fitted with the whisk attachment on medium speed until all the ingredients have blended together, about 30 seconds. (If a standing mixer is not available, the batter can be whisked by hand in a large mixing bowl for about 1 minute.)
  • Add approximately half the flour mixture and mix on low speed until combined, about 30 seconds. Repeat with the remaining flour mixture. Remove the bowl from the mixer and scrape down the sides and bottom of the bowl with a rubber spatula to make sure that the flour is fully incorporated.
  • Pour the batter evenly into the prepared pans. The batter should come one-third or one-half the way up the sides of the pans.
  • Bake for 40 to 45 minutes, rotating the pans once halfway through.
  • When the centers of the cakes spring back to the touch, remove the cakes from the oven and allow them to cool for 5 to 10 minutes in their pans. (You can also test for doneness by inserting a toothpick or fork into the center of the cake and checking that it comes out clean.) Run an offset spatula or dull knife between the sides of the cakes and the pans and transfer the cakes right side up to a wire rack to bring them to room temperature.
  • Once the cakes are at room temperature, ice as desired (see Icing a Cake, page 14). Uniced cakes can be wrapped in plastic wrap and refrigerated for up to 2 days before icing and serving, or frozen for up to 2 weeks. (Trim the layers flat before freezing them. Once frozen, the layers need to sit at room temperature for only 15 minutes before you start icing them, but allow 2 hours at room temperature for the cake to thaw fully before serving it.)

RED DEVIL'S FOOD CAKE



Red Devil's Food Cake image

This is the best chocolate cake recipe I've ever discovered bar none. I've been making this cake to rave reviews since 1966. Give it a try and see if you don't agree.

Provided by Happy Hippie

Categories     Dessert

Time 50m

Yield 10 serving(s)

Number Of Ingredients 12

1/2 cup shortening
1 cup sugar
1 teaspoon salt
1 teaspoon vanilla
1/3 cup cold water
1/2 cup cocoa
2 1/2 cups sifted flour
1 cup cold water
3 egg whites
3/4 cup sugar
1 1/2 teaspoons baking soda
1/3 cup cold water

Steps:

  • Prepare greased baking pans. Preheat oven to 350 degrees. Baking time is 30 minutes. Time will vary depending on size of pans or muffin cups used.
  • Stir shortening to soften.
  • Gradually add 1 cup sugar, creaming together until light and fluffy.
  • Add salt and vanilla. Combine mixture.
  • Add flour alternately with 1 cup cold water, beginning and ending with flour. Beat after each addition.
  • Beat egg whites till soft peaks form; gradually add 3/4 cup sugar beating until stiff peaks form. Fold into batter.
  • Dissolve baking soda in 1/3 cup cold water; stir into batter mixing thoroughly.
  • Pour batter into prepared baking pans.

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

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From thespruceeats.com


RED DEVIL'S FOOD CAKE RECIPE | RECIPES.NET
2022-03-23 Heat the oven to 350 degrees. Grease and flour 2 (8-inch) round cake pans. Stir the flour, cocoa, baking soda, and salt in a medium bowl. Beat the butter and sugar in a large bowl with an electric mixer on medium speed until the mixture is light and fluffy.
From recipes.net


DEVIL'S FOOD CAKE - ALTON BROWN
Beat the butter and mayonnaise in the bowl of a stand mixer fitted with the paddle attachment on high until light and fluffy, 3 to 4 minutes. With the mixer on low, slowly add the melted chocolate.
From altonbrown.com


EASY DEVIL'S FOOD CAKE - A VINTAGE RECIPE - APRIL J HARRIS
2022-06-04 Instructions. Preheat the oven to 350°F (175°C). Fan ovens 325°F or 160°C. Grease two 8 or 9 inch round cake tins. Line the bottom of the pans with greaseproof paper. Or grease or line two 12 hole muffin pans. Using an electric mixer cream the butter and sugar until light and fluffy. Beat in the vanilla.
From apriljharris.com


DEVIL'S FOOD CAKE - FORK TO SPOON
Preheat oven to 350°F and grease three 9” round cake pan, then dust with flour. Mix the dry ingredients (except sugars) in a medium mixing bowl with a whisk – set aside. In a large mixing bowl, beat the butter together with the brown and granulated sugars. Beat on high for about 5 minutes until light and fluffy.
From forktospoon.com


DAN’S DEVILS FOOD CAKE - BAKING WITH DAN
2015-07-24 Instructions. Preheat oven to 325*. Grease 3 8” round cake pans and line the bottoms with parchment. Add chocolate to coffee to melt; cover 2-3 minutes then whisk until smooth. Add buttermilk, oil and vanilla to coffee. Sift dry ingredients into mixer bowl. Add all liquids, including eggs to dry ingredients. Turn mixer on low and combine ...
From bakingwithdan.com


MOIST DEVILS FOOD CAKE RECIPE FROM SCRATCH - DIVAS CAN COOK
2013-06-11 Instructions. Preheat oven to 325 F. In a large bowl whisk together dry ingredients. Add coffee, oil, and buttermilk and mix until combined. Add eggs and vanilla and mix for another 2 minutes. Pour batter into two greased and floured 9-inch round baking pans. Bake for 30 minutes.
From divascancook.com


DEVILS FOOD CAKE - OLD FASHIONED RECIPES
Stir in vanilla. Add flour and buttermilk alternately, beginning with flour and ending with flour. If using electric mixer, set on medium speed. Mix in hot or boiling water. This makes a thin batter. Pour immediately into three greased and floured 8" or 9" baking pans. Bake about 30 minutes in a preheated 350F oven.
From old-fashion-recipe.com


RECIPE: INA GARTEN’S DEVIL’S FOOD CAKE - KITCHN
2019-05-01 Preheat the oven to 350°F. Grease two 9×2-inch round cake pans, line them with parchment paper, then grease and flour the pans. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 3 …
From thekitchn.com


MOIST AND TENDER DEVIL'S FOOD CAKE | COOK'S ILLUSTRATED
2 chocolate bar biscuit croissant topping. 1 jelly cotton candy. ½ jelly gummies. 2 cups liquorice chocolate. 2 jelly beans bonbon. 2 caramels tart gummi bears. 6 butterscotch caramel lollipops.
From cooksillustrated.com


THE BEST DEVIL'S FOOD CAKE RECIPE - SUGAR SPUN RUN
2021-05-09 Remove from heat and allow to cool for 15 minutes while you prepare the dry ingredients. In a separate large bowl whisk together flour, sugar, baking soda, baking powder, and salt. Whisk the chocolate mixture briefly once more …
From sugarspunrun.com


TRADITIONAL DEVIL'S FOOD CAKE - BROWN EYED BAKER
2018-02-07 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 vanilla and beat until well mixed, scraping down the bowl with a rubber spatula. In a small bowl, whisk together the cocoa powder and hot coffee until smooth.
From browneyedbaker.com


DEVIL’S FOOD CAKE RECIPE
2008-05-21 Pour into a small heatproof bowl and whisk in the 3/4 cup cocoa powder. Let cool to lukewarm. 4 In a bowl, sift together the flour, baking powder, baking soda and salt; set aside. 5 In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until smooth, about 1 minute. Increase the speed to medium-high ...
From foodchannel.com


MOIST & FLUFFY DEVILS FOOD CAKE @ TOTALLYCHEFS
Preheat oven to 325; In a large bowl whisk together dry ingredients. Add coffee, oil and buttermilk and mix until combined. Add eggs and vanilla and mix for another 2 minutes.
From totallychefs.com


RECIPES - BETTYCROCKER.COM - FOOD, COOKING RECIPES
A great recipe is at the heart of every memorable meal. ... Coffee Cake Recipes; Dinner. Chicken Recipes; Beef Recipes; Pork Recipes; Fish & Seafood Recipes; ... Dessert. Cake Recipes; Cookies Recipes; Pie Recipes; Brownie Recipes; Bar Recipes; Side Dish. Vegetable Recipes; Potato Recipes; Beans & Grains Recipes; Stuffing and Dressing Recipes ...
From bettycrocker.com


BEST CLASSIC DEVIL'S FOOD CAKE RECIPES - FOOD NETWORK CANADA
2012-06-27 Directions. Step 1. For the cake, preheat the oven to 350ºF (180ºC). Grease 2 8-inch cake pans and line the bottoms with parchment. Dust the sides of the pans with flour, tapping out any excess flour. Step 2. Sift the flour, sugar, cocoa powder, baking soda and salt into a large mixing bowl or into the bowl of a stand mixer fitted with the ...
From foodnetwork.ca


DECADENT DEVIL'S FOOD POUND CAKE - PILLSBURY BAKING
BEAT cake mix, pudding mix, sour cream, eggs, oil and coffee in large bowl with electric mixer on low speed until moistened. Beat on medium speed 2 minutes. Blend in chocolate chips. Spread evenly in prepared pan. Step 3. BAKE 60 to 65 minutes or until cake springs back when touched in center. Cool in pan 15 minutes.
From pillsburybaking.com


DEVIL'S FOOD CAKE | TOLL HOUSE® - BAKING AND SAVORY RECIPES
Pour batter into prepared pans. Step 3. Bake for 25 to 30 minutes or until wooden pick inserted in centers come out clean. Cool in pans for 15 minutes; invert onto wire racks to cool completely. Step 4. Bring cream, butter and remaining 3 tablespoons sugar to a simmer in medium, heavy-duty saucepan, stirring until butter melts.
From verybestbaking.com


DEVIL'S FOOD CAKE - BAKING ENVY
Grease and line TWO x 20 cm (8 inch) round cake tins with baking paper. In a large mixing bowl, sift together the flour, baking soda, cocoa powder and salt. Stir in sugars. In a separate medium mixing bowl, whisk together boiling water and instant coffee powder until coffee granules dissolve.
From bakingenvy.com


POTATO DEVIL'S FOOD CAKE RECIPE - BAKER RECIPES
2003-02-08 The best delicious Potato Devil's Food Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Potato Devil's Food Cake recipe today! Hello my friends, this Potato Devil's Food Cake recipe will not disappoint, I promise! Made with simple ingredients, our Potato Devil's Food Cake is amazingly ...
From bakerrecipes.com


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