Devil's Food Sheet Cake Recipe

4.5 2 4
Devil's Food Sheet Cake Recipe
Devil's Food Sheet Cake Recipe photo by Taste of Home
Publisher Photo

Devil's Food Sheet Cake Recipe

Read Reviews
4.5 2 4
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.
MAKES:
16-20 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min. + cooling
MAKES:
16-20 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min. + cooling

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

Directions

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.
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.
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 piece: 266 calories, 10g fat (6g saturated fat), 46mg cholesterol, 285mg sodium, 43g carbohydrate (31g sugars, 1g fiber), 3g protein.

  • 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
  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

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Reviews forDevil's Food Sheet Cake

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MY REVIEW
2124arizona User ID: 845443 268553
Reviewed Jun. 26, 2017

"We had this moist cake for company and had to give copies of the recipe. The cake is sooo easy to make and the frosting complements the cake so well!! Thanks for the recipe!!!"

MY REVIEW
Aquarelle User ID: 985301 8577
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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