Devil's Food Cake Recipe

1 1 1
Devil's Food Cake Recipe
Devil's Food Cake Recipe photo by Taste of Home
Publisher Photo

Devil's Food Cake Recipe

Read Reviews
1 1 1
Publisher Photo
"THIS is a family favorite that we still enjoy. The 7-minute icing can also be used on other cake recipes, which makes it versatile. What's more, the icing can be tinted different colors to be more festive for different occasions."
MAKES:
12-14 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min. + cooling
MAKES:
12-14 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min. + cooling

Ingredients

  • 2 cups packed brown sugar
  • 1/2 cup shortening
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1/3 cup baking cocoa
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • FROSTING:
  • 2 egg whites
  • 1-1/2 cups sugar
  • 5 tablespoons water
  • 1-1/2 teaspoons light corn syrup
  • 1 teaspoon vanilla extract

Directions

In a large bowl, combine brown sugar, shortening and eggs. Add vanilla; beat well. Sift together flour, cocoa, baking powder, soda and salt. Add alternately with buttermilk to the egg mixture. Pour batter into two greased 9-in. round baking pans. Bake at 350° for 30 minutes or until a toothpick inserted near center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, combine first four ingredients in the top of a double boiler; beat with an electric mixer until thoroughly mixed. Place over rapidly boiling water and continue to beat for 7 minutes or until frosting will hold stiff peaks. Remove from boiling water and add vanilla. Continue to beat frosting until thick enough to spread. Frost cake when completely cooled. Yield: 12-14 servings.
Originally published as Devil's Food Cake in Reminisce Spring 1991, p33

Nutritional Facts

1 slice: 378 calories, 9g fat (2g saturated fat), 33mg cholesterol, 155mg sodium, 72g carbohydrate (53g sugars, 1g fiber), 5g protein.

  • 2 cups packed brown sugar
  • 1/2 cup shortening
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1/3 cup baking cocoa
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • FROSTING:
  • 2 egg whites
  • 1-1/2 cups sugar
  • 5 tablespoons water
  • 1-1/2 teaspoons light corn syrup
  • 1 teaspoon vanilla extract
  1. In a large bowl, combine brown sugar, shortening and eggs. Add vanilla; beat well. Sift together flour, cocoa, baking powder, soda and salt. Add alternately with buttermilk to the egg mixture. Pour batter into two greased 9-in. round baking pans. Bake at 350° for 30 minutes or until a toothpick inserted near center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  2. For frosting, combine first four ingredients in the top of a double boiler; beat with an electric mixer until thoroughly mixed. Place over rapidly boiling water and continue to beat for 7 minutes or until frosting will hold stiff peaks. Remove from boiling water and add vanilla. Continue to beat frosting until thick enough to spread. Frost cake when completely cooled. Yield: 12-14 servings.
Originally published as Devil's Food Cake in Reminisce Spring 1991, p33

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forDevil's Food Cake

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
[email protected] User ID: 1236375 17628
Reviewed Feb. 5, 2011


"

Loading Image