Homemade Devil's Food Cake Recipe

5 1 1
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Homemade Devil's Food Cake Recipe

Read Reviews
5 1 1
Publisher Photo
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.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min. + cooling

Ingredients

  • 3/4 cup baking cocoa
  • 2 cups sugar, divided
  • 3 eggs, divided
  • 1-1/2 cups 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 mixing 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 cake pans. Bake at 375° for 20-25 minutes or until cakes test done. Cool. Frost with your favorite seven-minute of fudge icing. Yield: 12 servings.
Originally published as Devil's Food Cake in Sweet and Scrumptious Chocolate 1994, p15

Nutritional Facts

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

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  • 3/4 cup baking cocoa
  • 2 cups sugar, divided
  • 3 eggs, divided
  • 1-1/2 cups milk, divided
  • 3/4 cup shortening
  • 2 cups cake flour
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  1. 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 mixing 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 cake pans. Bake at 375° for 20-25 minutes or until cakes test done. Cool. Frost with your favorite seven-minute of fudge icing. Yield: 12 servings.
Originally published as Devil's Food Cake in Sweet and Scrumptious Chocolate 1994, p15

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Reviews forHomemade Devil's Food Cake

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sgronholz User ID: 1473861 235111
Reviewed 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!"

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