Our all time favorite devil's food cake recipe, this dessert is a Better Homes and Gardens classic. No matter the occasion, every crumb of this cake will disappear.

Source: Better Homes and Gardens

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Credit: Carson Downing

Recipe Summary

bake:
30 mins at 350°
cool:
60 mins
prep:
60 mins
Servings:
12
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Devil's Food Cake with Fudge-Nut Frosting

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Llightly grease the bottoms of two 9-inch round cake pans. Line bottoms of pans with parchment paper or waxed paper; grease and lightly flour pans. In a medium bowl stir together flour, baking soda, and salt.

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  • In a small saucepan heat chocolate and water over low heat until chocolate melts; stir thoroughly and cool slightly.

  • In a large bowl beat butter with a mixer on medium to high 30 seconds. Gradually add both sugars beating until well combined. Scrape bowl; beat 2 minutes more. Add eggs and vanilla, beating well. Beat in chocolate mixture. Add flour mixture and milk mixture alternately, beating on low after each addition just until combined. Beat on medium 20 seconds more. Spread batter into prepared pans.

  • Bake 30 to 35 minutes or until a toothpick comes out clean. Cool cake layers in pans on wire racks 10 minutes. Remove layers from pans; peel off paper. Cool on wire racks. Fill and frost cake with Fudge-Nut Frosting or No-Cook Fudge Frosting. Decorate with walnut halves.

Tip

Temperature is very important to the success of Fudge-Nut frosting. Be sure to calibrate your candy thermometer before beginning. To do this, bring a saucepan of water to boiling. Check the temperature your thermometer registers in the boiling water. Add or subtract how many degrees off it is from 212°F when measuring temperature of frosting.

Cream Cheese-Fudge Frosting

Melt 3 ounces unsweetened chocolate; cool slightly. In a large bowl beat 8 ounces cream cheese, softened, with a mixer on medium for 30 seconds. Add chocolate, 3 T. milk, 1 1 1/2 teaspoons vanilla, and a 1/8 teaspoon salt and beat until combined. Gradually add 6 1/2 cups powdered sugar until combined and spreadable. Makes about 3 1/2 cups.

Nutrition Facts (Devil's Food Cake with Fudge-Nut Frosting)

701 calories; total fat 26g; saturated fat 15g; polyunsaturated fat 3g; monounsaturated fat 7g; cholesterol 91mg; sodium 400mg; potassium 245mg; carbohydrates 111g; fiber 3g; sugar 92g; protein 8g; trans fatty acid 1g; vitamin a 619IU; vitamin c 0mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 2mg; vitamin b6 0mg; folate 54mcg; vitamin b12 0mcg; calcium 97mg; iron 4mg.

Fudge-Nut Frosting

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Clip a candy thermometer to a 3-qt. saucepan.* Combine chocolate, sugar, milk, corn syrup, and salt in the saucepan. Heat and stir over medium heat to dissolve sugar. Bring to boiling over medium-high heat, stirring constantly. Reduce heat to medium, maintaining a moderate steady boil until mixture reaches 232°F, 6 to 8 minutes, stirring occasionally (keep a very close eye on the temperature at this point). Carefully remove saucepan from heat and place on wire rack or pot holder. Add butter (do not stir or disturb mixture). Cool until 110°F, about 1 hour. Add vanilla. Beat with a mixer on low until frosting thickens and lightens in color, about 20 minutes (the mixture will have the consistency of a glaze initially but will set up nicely as it stands).

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*Tip

Temperature is very important to the success of this frosting. Be sure to calibrate your candy thermometer before beginning. To do this, bring a saucepan of water to boiling. Check the temperature your thermometer registers in the boiling water. Add or subtract how many degrees off it is from 212°F when measuring temperature of frosting.

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