SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Devil's Food Cake

Makes: 12 to 16 servings
Prep 40 mins Bake 350°F 35 mins
Devil's Food Cake
Ingredients
  • 2 1/4  cups  all-purpose flour
  • 1/2  cup  unsweetened cocoa powder
  • 1 1/2  teaspoons  baking powder
  • 1  teaspoon  baking soda
  • 1/2  teaspoon  ground cinnamon
  • Cake:
  • 1/4  teaspoon  salt
  • 1/2  cup  shortening
  • 1 3/4  cups  sugar
  • 1  teaspoon  vanilla
  • 3  eggs
  • 1 1/3  cups  cold water
  • Glaze:
  • 2  ounces  semisweet chocolate pieces
  • 1  tablespoon  margarine or butter
  • 1/4  cup  whipping cream
  • 1  teaspoon  light-colored corn syrup
  • Frosting:
  • 1 8  ounce package  cream cheese, softened
  • 1/2  cup  butter or margarine, softened
  • 2  teaspoons  vanilla
  • 6 1/2  cups  sifted powdered sugar
  • 1/3  cup  unsweetened cocoa powder
  • 1 - 2  tablespoons  milk
Directions Cake::

1. Preheat oven to 350 degree F. Grease and lightly flour two 9x1-1/2-inch round cake pans or one 13x9x2-inch baking pan; set pan(s) aside. Stir together flour, cocoa powder, baking powder, baking soda, cinnamon, and salt; set aside.

2. In a large mixing bowl beat the shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar and 1 teaspoon vanilla; beat until well combined. Add eggs, one at a time, beating well after each. Add the dry mixture and water alternately to beaten mixture, beating on low speed after each addition just until combined.

3. Spoon batter into prepared pan(s), spreading evenly. Bake for 30 to 40 minutes or until a wooden toothpick inserted near the center comes out clean. Cool layer cakes in pan on wire racks for 10 minutes. Remove from pans. Cool thoroughly on wire racks. Or, place 13x9-inch cake in pan on a wire rack; cool thoroughly.

Glaze::

4. For glaze, in a heavy saucepan combine chocolate and margarine or butter over low heat, stirring constantly until chocolate begins to melt. Immediately remove from heat; stir until smooth. Set aside. In another saucepan stir together whipping cream and corn syrup. Bring mixture to gentle boil. Reduce heat. Cook, uncovered, for 2 minutes. Remove from heat. Stir in chocolate mixture. Cool to room temperature.

Frosting::

5. For frosting, beat together the cream cheese, butter, and 2 teaspoons vanilla until light and fluffy. Gradually add 2 cups sifted powdered sugar and cocoa powder, beating well. Gradually beat in remaining powdered sugar until smooth. Beat in milk if needed, to reach spreading consistency.

To Assemble::

6. Frost tops and sides of layers or top of 13x9x2-inch cake with frosting, reserving 1 cup of frosting to make chocolate "drops." Drizzle with glaze. Add chocolate "drops" around base of cake. Then pipe on top of cake. (To make chocolate "drops," spoon reserved frosting into a pastry bag fitted with a large round tip.) Cover and chill to store. Makes 12 to 16 servings.

Nutrition Facts (Devil's Food Cake)
  • Servings Per Recipe 12,
  • cal. (kcal) 707,
  • Fat, total (g) 29,
  • chol. (mg) 104,
  • sat. fat (g) 14,
  • carb. (g) 107,
  • fiber (g) 1,
  • pro. (g) 7,
  • vit. A (RE) 206,
  • vit. C (mg) 0,
  • sodium (mg) 359,
  • calcium (mg) 121,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe