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Pudding-Filled Devil’s Food Cake

My grandmother gave me the recipe for her famous homemade chocolate cake. I remember she often had it when we came over. The creamy chocolate filling makes it so good, and a fluffy white frosting just puts it over the top. —Bonnie Capper-Eckstein, Maple Grove, Minnesota
  • Total Time
    Prep: 50 min. Bake: 30 min. + cooling
  • Makes
    12 servings


  • 4 large egg whites
  • 1/2 cup butter, softened
  • 1-3/4 cups sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup water
  • 1 cup sugar
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 2 cups 2% milk
  • 2 large egg yolks, beaten
  • 3 ounces unsweetened chocolate, chopped
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract
  • 1 cup sugar
  • 3 large egg whites
  • 3 tablespoons cold water
  • 2 tablespoons light corn syrup
  • 1/2 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract


  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Meanwhile, in a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; add to the creamed mixture alternately with water, beating well after each addition.
  • Beat egg whites with clean beaters until stiff peaks form; fold into batter. Transfer to a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
  • For pudding, in a large heavy saucepan, combine the sugar, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from the heat.
  • Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in chocolate until smooth. Stir in butter and vanilla. Cool to room temperature, stirring occasionally. Spread over cake.
  • In a large heavy saucepan, combine the sugar, egg whites, water, corn syrup, cream of tartar and salt over low heat. With a hand mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 8-10 minutes.
  • Pour into a large bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes. Spread over cake. Store in the refrigerator.
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  • RenaDiego
    May 29, 2015

    I didn't make this frosting recipe because I use another marshmallow frosting. The cake was just ok, but the texture wasn't as spongy and soft as I thought it would be. The delicious pudding was a great compliment although I added a little more chocolate. My kids still ate it up. Thanks for sharing your grandmother's recipe. I'm sure she probably made it better than me!

  • JMelissaMc
    May 23, 2015

    The chocolate cake is good all by itself, but put it all together and it was delish! I am sure that it also would be good if I substituted whipped topping for the frosting.

  • Karenaquade
    May 19, 2015

    Absolutely so delish, scratch cakes are the best.

  • vsailaway
    May 19, 2015

    I never use box cake mix. Too many additives. I dont mind baking from scratch. In fact, I can tell a box cake just by the smell and texture. This cake looks great and I am going to make it.

  • HighMaintenance
    Apr 26, 2015

    Too many ingredients??? No one is making anyone bake, lol. Buy a store-bought cake mix---and forget about reviewing the recipe! I thought the recipe was great; yes, lots of ingredients and steps, but I knew that by reading it, before I made it. Everyone loved the cake---the pudding was a great addition.

  • sbschu
    Apr 26, 2015

    Made this for guests this weekend and it was a big hit! The frosting is very similar to a seven minute frosting I've made for years. I will make this dessert again! If you are short on time, you could use a box cake mix and box pudding mix, but I'm sure it won't be as good as the made from scratch recipes.

  • kcfoxx
    Apr 26, 2015

    I agree with schronica, the cake was delicious and everyone loved it & I will be making it again & again. cooker 69, if it has too many ingredients for you that's fine, but you don't need to comment about your personal choices about it. The comments are SUPPOSED to be from people who have anctually tried the recipe or have questions that need to be clarified for them BUT NOT about personal choices like yours! Beleive it or not YOUR chosices are of no concern to us!

  • Homecooker50
    Apr 26, 2015

    I made this. I like making from scratch as this recipe is made. It was wonderful. I sprinkled the top with mini chocolate chips. I also halved the recipe putting the cake in a 4 x 7 casserole baking dish. The cake rose high so I cut it off even with the top of the dish and put the pudding inside. Then I put the cut off portion back on top and frosted. It was all very good. Thank you for submitting, and thank you to your Grandmother as well:)

  • schronica
    Apr 26, 2015

    You CAN'T judge a recipe by the amount of ingredients cooker 69...if you haven't made it then don't judge it. The frosting is what my mom always called Seven Minute Frosting, and it's delicious. The cake turned out very moist. We really enjoyed it.

  • cooker69
    Apr 26, 2015

    to many ingredients, but it looks good