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.
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 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
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