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Devil’s Food Cake

Devil-Food-Cake-Web

Prep Time: 20 Minutes

Total Time: 55 Minutes

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Ingredients

  • 2 C. all-purpose flour
  • 1 3/4 C. sugar
  • 1 tsp. Clabber Girl® Baking Powder
  • 1 tsp. Clabber Girl® Baking Soda
  • 1/4 tsp. salt
  • 1 1/3 C. buttermilk
  • 1/2 C. Crisco® All-Vegetable Shortening
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 2 lg. eggs
  • 3 oz. unsweetened chocolate, melted and cooled
  • Chocolate Sour Cream Frosting:
  • 3 Tbsp. butter or margarine
  • 1 1/2 C. semisweet chocolate chips
  • 1/2 C. sour cream
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 3 1/2 C. powdered sugar

Directions

  1. To make the cake: Grease and flour two 9 by 1 1/2-inch round baking pans; set aside. Preheat oven to 350˚F.
  2. In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. Stir to combine thoroughly. Add buttermilk, shortening and vanilla. Beat with an electric mixer on low to medium speed for 30 seconds or until combined. Beat on medium to high speed for 2 minutes, scraping sides of bowl occasionally. Add eggs and cooled chocolate, beat for 2 minutes more.
  3. Pour batter into the prepared pans. Bake in a 350˚F. oven for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Cool in the pans on wire racks for 10 minutes. Remove cakes from the pans. Cool completely on the racks.
  4. To make the frosting: In a small saucepan heat and stir 1 1/2 cups semisweet chocolate pieces and 3 Tbsp. butter until melted. Reserve 1 Tbsp. to drizzle on cake. Stir in 1/2 C. of sour cream and 1 tsp. vanilla. Gradually add 3 1/2 C. sifted powdered sugar, beating until smooth. Makes about 2 cups.
  5. To put it all together: Frost the cake once it is completely cooled. Use some of the reserved chocolate/butter mixture to drizzle over the top. Store in the refrigerator. Makes 12 servings.

Devil’s Food Cake

Devil-Food-Cake-Web

Prep Time: 20 Minutes

Total Time: 55 Minutes

Ingredients

  • 2 C. all-purpose flour
  • 1 3/4 C. sugar
  • 1 tsp. Clabber Girl® Baking Powder
  • 1 tsp. Clabber Girl® Baking Soda
  • 1/4 tsp. salt
  • 1 1/3 C. buttermilk
  • 1/2 C. Crisco® All-Vegetable Shortening
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 2 lg. eggs
  • 3 oz. unsweetened chocolate, melted and cooled
  • Chocolate Sour Cream Frosting:
  • 3 Tbsp. butter or margarine
  • 1 1/2 C. semisweet chocolate chips
  • 1/2 C. sour cream
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 3 1/2 C. powdered sugar

Directions

  1. To make the cake: Grease and flour two 9 by 1 1/2-inch round baking pans; set aside. Preheat oven to 350˚F.
  2. In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. Stir to combine thoroughly. Add buttermilk, shortening and vanilla. Beat with an electric mixer on low to medium speed for 30 seconds or until combined. Beat on medium to high speed for 2 minutes, scraping sides of bowl occasionally. Add eggs and cooled chocolate, beat for 2 minutes more.
  3. Pour batter into the prepared pans. Bake in a 350˚F. oven for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Cool in the pans on wire racks for 10 minutes. Remove cakes from the pans. Cool completely on the racks.
  4. To make the frosting: In a small saucepan heat and stir 1 1/2 cups semisweet chocolate pieces and 3 Tbsp. butter until melted. Reserve 1 Tbsp. to drizzle on cake. Stir in 1/2 C. of sour cream and 1 tsp. vanilla. Gradually add 3 1/2 C. sifted powdered sugar, beating until smooth. Makes about 2 cups.
  5. To put it all together: Frost the cake once it is completely cooled. Use some of the reserved chocolate/butter mixture to drizzle over the top. Store in the refrigerator. Makes 12 servings.

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