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Devil's Food Cake with Chocolate Fudge Frosting Recipe
Devil's Food Cake with Chocolate Fudge Frosting Recipe photo by Taste of Home

Devil's Food Cake with Chocolate Fudge Frosting Recipe

Publisher Photo
This recipe won several blue ribbons at our state fair. The made-from-scratch chocolate layer cake topped with a fudgy homemade frosting is truly a can't-miss dessert. —Donna Carman, Tulsa, Oklahoma
TOTAL TIME: Prep: 50 min. Bake: 25 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 50 min. Bake: 25 min. + cooling
MAKES: 12 servings

Ingredients

  • 1/2 cup butter, softened
  • 2-1/4 cups packed brown sugar
  • 3 eggs
  • 1-1/2 teaspoons vanilla extract
  • 3 ounces unsweetened chocolate, melted and cooled slightly
  • 2-1/4 cups cake flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup (8 ounces) sour cream
  • 1 cup water
  • FROSTING:
  • 1/2 cup butter, cubed
  • 4 ounces unsweetened chocolate, chopped
  • 3-3/4 cups confectioners' sugar
  • 1/2 cup whole milk
  • 2 teaspoons vanilla extract

Nutritional Facts

1 slice equals 678 calories, 29 g fat (18 g saturated fat), 107 mg cholesterol, 377 mg sodium, 104 g carbohydrate, 3 g fiber, 7 g protein.

Directions

  1. Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper.
  2. In a large bowl, cream butter and brown sugar until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and cooled chocolate. In another bowl, whisk flour, baking soda, salt and baking powder; add to creamed mixture alternately with sour cream and water, beating well after each addition.
  3. Transfer batter to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
  4. For frosting, in a small heavy saucepan, melt butter and chocolate over low heat. Remove from heat; cool 5 minutes. In a large bowl, beat confectioners' sugar, milk and vanilla until smooth. Gradually add chocolate mixture, beating until light and fluffy. Spread between layers and over top and sides of cake. Yield: 12 servings.
Originally published as Devil's Food Cake with Chocolate Fudge Frosting in Country Woman Christmas Annual 2010, p54

Nutritional Facts

1 slice equals 678 calories, 29 g fat (18 g saturated fat), 107 mg cholesterol, 377 mg sodium, 104 g carbohydrate, 3 g fiber, 7 g protein.

Reviews for Devil's Food Cake with Chocolate Fudge Frosting

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed May. 22, 2014

Wonderful recipe, but since I was out of sour cream I substituted Fage Total Greek yogurt...I also had only 3 squares of baking chocolate in cupboard, so I used them for the cake. For the frosting, I substituted 4 Tbsp. of Penzeys Dutch-process cocoa. This was a fabulous cake! Rich and dense cake with frosting that was not-too-sweet. I toasted some slivered almonds and garnished the sides of cake before serving.

MY REVIEW
Reviewed Jan. 30, 2014

My Step-Mom's favorite cake ever. Rave reviews from all. Substituting coffee for the water is a great idea.

MY REVIEW
Reviewed Jul. 10, 2013

This is the best devil's food cake I can remember making and eating. The only change I made was using coffee instead of water. Definitely a go to recipe.

MY REVIEW
Reviewed Feb. 23, 2013

Nice flavor - came together fine. No problem with the frosting.

MY REVIEW
Reviewed Nov. 18, 2012

We made this cake exactly how recipt calls out, it was one of the best cakes and frosting I have ever made. The whole family loved it. Cake was not dry, and frosting was perfect!

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