Homemade Devil’s Food Cake

Name: Homemade Devil's Food Cake
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 12 servings.
Ingredients: 3/4 cup baking cocoa; 2 cups sugar, divided; 3 large eggs; 1-1/2 cups whole milk, divided; 3/4 cup shortening; 2 cups cake flour; 1 teaspoon baking soda; 1/8 teaspoon salt; 1 teaspoon vanilla extract

This was my mother's recipe and has been our favorite for many years. My husband and I have been married 47 years and have three children and five grandchildren.

Ingredients

3/4 cup baking cocoa
2 cups sugar, divided
3 large eggs
1-1/2 cups whole milk, divided
3/4 cup shortening
2 cups cake flour
1 teaspoon baking soda
1/8 teaspoon salt
1 teaspoon vanilla extract

Directions

In the top of a double boiler, combine cocoa and 1 cup sugar. Beat 1 egg; add to double boiler. Add 1 cup milk; cook until thick and smooth. Set aside to cool.
Meanwhile, cream shortening and remaining sugar in a large bowl. Add remaining eggs, one at a time, beating well after each addition.
Sift together flour, baking soda and salt; add alternately with remaining milk to creamed mixture. Add vanilla and cooled cocoa mixture; beat thoroughly. Pour into two greased 8- or 9-in. round baking pans.
Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool. Frost with your favorite seven-minute or fudge icing.

Nutrition Facts

1 piece: 375 calories, 15g fat (4g saturated fat), 57mg cholesterol, 161mg sodium, 56g carbohydrate (34g sugars, 1g fiber), 5g protein.

Originally published as Devil's Food Cake in Sweet and Scrumptious Chocolate

Reviews

My Review

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Average Rating:

sgronholz

Oct 17, 2015

What an outstanding recipe! Although I've never used a double boiler as part of the prep for a devil's food cake, I thought the recipe went together easily. The cakes came right out of the pans and were moist and delicious. (In the future though, I will use 9-inch pans instead of 8-inch, since I thought the layers were a little tall.) I made my grandma's cooked flour & milk frosting instead of fudge or seven-minute frosting, which my husband and I really enjoyed. We thought it was the best devil's food cake I've ever made and I'll definitely be making it again!