RED DEVIL'S FOOD CAKE
A classic chocolate layer cake frosted with the smoothest vanilla frosting you've ever tasted. Who could resist?
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 16
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Grease and flour two 8- or 9-inch round cake pans, or 13x9-inch pan. In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pans.
- Bake rounds 30 to 35 minutes, rectangle 35 to 40 minutes, or until toothpick inserted in center comes out clean. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
- In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and enough milk until smooth and spreadable. Fill and frost round layers or frost top of rectangle with frosting.
Nutrition Facts : Calories 350, Carbohydrate 54 g, Cholesterol 40 mg, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 320 mg
RED DEVIL'S FOOD CAKE
This is the best chocolate cake recipe I've ever discovered bar none. I've been making this cake to rave reviews since 1966. Give it a try and see if you don't agree.
Provided by Happy Hippie
Categories Dessert
Time 50m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Prepare greased baking pans. Preheat oven to 350 degrees. Baking time is 30 minutes. Time will vary depending on size of pans or muffin cups used.
- Stir shortening to soften.
- Gradually add 1 cup sugar, creaming together until light and fluffy.
- Add salt and vanilla. Combine mixture.
- Add flour alternately with 1 cup cold water, beginning and ending with flour. Beat after each addition.
- Beat egg whites till soft peaks form; gradually add 3/4 cup sugar beating until stiff peaks form. Fold into batter.
- Dissolve baking soda in 1/3 cup cold water; stir into batter mixing thoroughly.
- Pour batter into prepared baking pans.
RED DEVIL'S FOOD CAKE AND RED DEVIL'S FOOD CAKE ICING
This is a very moist delicious cake. Recipe courtesy of Variety Pack Favorite Recipes and Lillija Huddle.Serving size is estimated. The baking time also wasn't listed, but we just checked the cake after 35 or 40 minutes--until we could smell it from the oven.
Provided by Bay Laurel
Categories Dessert
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375.
- Grease and flour a long Pyrex dish.
- Cream sugar and shortening until sugar is fluffy.
- Add well beaten egg.
- Sift together the flour, cocoa, salt, and baking soda.
- Add flour mixture to sugar mixture alternately with sour milk.
- Add hot coffee and vanilla.
- Beat until well mixed.
- Pour into prepared pan. Bake until done but do not overcook.
- Icing: Mix sugar, salt, and cocoa together.
- Add shortening and milk.
- Bring to a swift boil.
- Cook for 1 minute, stirring well.
- Remove from heat.
- Beat with electric mixer until thick and smooth.
- If it begins to thicken too much, add a tablespoon of heavy cream.
Nutrition Facts : Calories 433.8, Fat 18.9, SaturatedFat 4.9, Cholesterol 20.5, Sodium 231.6, Carbohydrate 64.1, Fiber 1.4, Sugar 50.6, Protein 3.6
REAL RED DEVIL'S FOOD CAKE
This cake is PERFECT for birthdays. It makes quite a presentation for adults or kids. White 7 minute frosting is the real kicker, but I have used just a regular white buttercream and it still looks great.
Provided by pies and cakes and
Categories Dessert
Time 1h
Yield 1 cake, 12-16 serving(s)
Number Of Ingredients 11
Steps:
- Cream margarine and sugar till fluffy. Add eggs one at a time. In a separate bowl, mix cocoa, coffee, and food coloring till a smooth paste is formed. Blend into the creamed mixture. Mix flour, salt and soda, and add to mixture alternately with sour milk or buttermilk. Add vanilla. Pour into two greased and floured cake pans, and bake at 350° for 30 minutes or till tops spring back when lightly touched.
- Cool completely before frosting.
- Note: Take care which of your utensils you use to mix coloring mixture. Plastic or wood will pick up the red color and stain permanently. I always use metal and glass.
RED DEVIL'S FOOD CUPCAKES WITH MOCHA COCOA FROSTING
Look for the reddish blush and taste a more mellow flavor when you use Dutch-process cocoa instead of plain cocoa. There will be no difference in texture. I got this recipe from a newspaper.
Provided by CookingONTheSide
Categories Dessert
Time 30m
Yield 18 serving(s)
Number Of Ingredients 15
Steps:
- For cake, preheat oven to 350 degrees F.
- Spritz cupcake pans with nonstick baking spray or line with cupcake papers.
- Place cocoa in a small bowl.
- Add water, slowly stirring, until well blended and smooth.
- Set aside until lukewarm.
- In a small bowl, mix flour, baking soda and salt.
- In medium bowl, cream butter and sugar with an electric mixer until fluffy.
- Beat in eggs, one at a time.
- Add the cooled chocolate mixture all at once, add vanilla and stir well.
- Add the flour mixture all at once and stir with a wooden spoon until smooth and patches of white disappear.
- Do not overmix.
- Using a measuring cup, dip out the batter and place in the cupcake pans; the cupcake pans should be about 3/4 full.
- Bake for 15 minutes or until a cake tester or toothpick comes clean when poked into the cakes.
- When cooled, frost with mocha frosting (recipe below).
- Makes about 18 2 1/2 inch cupcakes.
- For frosting, remove lumps from both sugar and cocoa by placing the measured ingredients into a sieve set over a bowl; push and rub with the back of a spoon or rubber spatula.
- Using an electric mixer, cream the butter until smooth.
- Add the vanilla and salt.
- Add the sugar all at once and mix until almost blended.
- Beat in as much of the coffee as needed to make a smooth, spreadable frosting.
- Makes 1 3/4 cups or enough to frost 18 cupcakes generously.
- Tip: If the cupcakes are going into a lunchbox or picnic basket, cut them in half, sandwich the frosting in the middle and wrap in wax paper or plastic wrap.
Nutrition Facts : Calories 273.4, Fat 9.6, SaturatedFat 5.6, Cholesterol 43.2, Sodium 189.2, Carbohydrate 44.4, Fiber 1.3, Sugar 30.8, Protein 3.1
OLD FASHIONED "RED" DEVIL'S FOOD CAKE
This is an easy recipe to make, but so delicious to eat! It can be prepared in two 8-inch layer cake pans or one 9x13 cake pan.
Provided by Chef mariajane
Categories Dessert
Time 35m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Mix together, in large bowl, cake flour, sugar, soda, salt and cocoa.
- Add shortening, and 2/3 cup milk. Beat together for 2 minutes. Add 1/3 cup milk, eggs and vanilla. Beat 2 more minutes.
- Pour into prepared pan (s).
- Bake at 350F until done, about 35 minutes, depending on the size of the pan.
Nutrition Facts : Calories 335.6, Fat 12.6, SaturatedFat 3.5, Cholesterol 45.7, Sodium 416.3, Carbohydrate 51.6, Fiber 0.9, Sugar 30.2, Protein 4.6
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