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Devil's Food Sheet Cake Recipe
Devil's Food Sheet Cake Recipe photo by Taste of Home

Devil's Food Sheet Cake Recipe

Publisher Photo
I like this cake because it's so moist and rich. It's great for large gatherings because it's so easy to make.
TOTAL TIME: Prep: 20 min. Bake: 30 min. + cooling
MAKES:16-20 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min. + cooling
MAKES: 16-20 servings

Ingredients

  • 1-1/2 cups water
  • 2 cups sugar
  • 3/4 cup butter
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • FROSTING:
  • 1/4 cup butter, softened
  • 2 cups confectioners' sugar
  • 2 tablespoons baking cocoa
  • 1/2 teaspoon vanilla extract
  • 2 to 3 tablespoons milk

Nutritional Facts

1 serving (1 piece) equals 266 calories, 10 g fat (6 g saturated fat), 46 mg cholesterol, 285 mg sodium, 43 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. In a large saucepan, bring water to a boil. Remove from the heat. Stir in sugar and butter until butter is melted. Add eggs and vanilla; mix well. Combine flour, cocoa, baking soda and salt; add to butter mixture and mix thoroughly.
  2. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
  3. For frosting, beat butter, confectioners' sugar, cocoa, vanilla and enough milk to reach a spreading consistency. Frost cake. Yield: 16-20 servings.
Originally published as Devil's Food Sheet Cake in Country Extra November 1996, p51

Nutritional Facts

1 serving (1 piece) equals 266 calories, 10 g fat (6 g saturated fat), 46 mg cholesterol, 285 mg sodium, 43 g carbohydrate, 1 g fiber, 3 g protein.

Reviews for Devil's Food Sheet Cake

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Nov. 18, 2008

I baked this cake last night and brought it into work today in honor of a co-worker's 60th birthday. While I didn't use the frosting recipe here, instead frosting the cake with sweetened whipped cream that was stabilized with a little gelatin, I'm still giving this recipe a five-star rating. All of my co-workers loved it! My ten-year-old was not at all happy when I wouldn't let her have a piece of the cake last night (as a consolation prize I let her lick the spoon and the beaters), so now I have to make it again for her this weekend. This looks like a recipe that would easily be halved.

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