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Devil’s Food Cake

Total Time

Prep: 30 min. Bake: 30 min. + cooling


12-14 servings

"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."


  • 2 cups packed brown sugar
  • 1/2 cup shortening
  • 2 large 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
  • 2 large 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 in the 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.

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