Devils Food Pound Cake Recipe 385

DEVIL'S FOOD POUND CAKE RECIPE - (3.8/5)

Steps:

• Preheat oven to 350°F. Grease and flour 10-inch bundt pan or tube pan. Combine cake mix, pudding mix, eggs, water, and oil in a large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into pan. Bake at 350°F for 50 to 60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto heat resistant serving plate. Cool completely. After the cake is cooled, mix butter, powdered sugar, and vanilla creamer together to make a thick glaze. Pour over cake. Serve immediately.

DEVIL'S FOOD POUND CAKE

Steps:

• 1. Preheat oven to 350°F. Grease and flour a 10-inch Bundt pan or tube pan.
• 2. Combine cake mix, pudding mix, eggs, milk, and melted butter in a large mixing bowl. Beat at medium speed for 2 minutes, scraping down sides of bowl once during beating. Pour into pan.
• 3. Bake for 50-60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto heat resistant serving plate. Cool completely.
• 4. Slice and serve topped with cherry pie filling and whipped cream.
• 5. For a glaze, heat canned frosting in a small saucepan over medium heat, stirring constantly until thin. OR, microwave on high for 10 to 15 seconds. Do not overheat. Drizzle over cake. Top with chopped nuts if desired.

DEVIL'S FOOD POUND CAKE WITH CHOCOLATE GLAZE

Steps:

• Preheat oven to 350 degrees.
• Blend all ingredients in a large bowl.
• Beat at medium speed for 2 minutes, careful not to overmix.
• Bake in a greased and floured 10-inch tube pan at 350 degrees for 50-60 minutes.
• Cake will be done when center springs back when touched lightly.
• Let cool right side up for 25 minutes.
• Remove from pan.
• To make the chocolate glaze, combine the cocoa, water oil and corn syrup in a small saucepan. Cook and stir over low heat until mixture is smooth. Remove from heat.
• Immediately beat in 1 cup confectioners sugar.
• Drizzle over cake.

DEVIL'S FOOD POUND CAKE

Steps:

• Preheat oven to 350*F.
• Cake--------------------------------------------------------------------------------------.
• Grease and flour bundt pan.
• Combine cake ingredients and beat 2 minute on med. speed.
• Bake 50-60 min until toothpick comes out clean.
• Cool until comfortable to touch and invert onto serving plate.
• Allow to cool completely.
• Glaze-------------------------------------------------------------------------------------.
• Mix together glaze ingredients. If too dry, add a few drops of milk. If too runny, add a little powdered sugar.
• Drizzle glaze over cake.
• Enjoy!

DEVIL'S FOOD CAKE

Steps:

• Set a rack in the middle of the oven and preheat to 325 degrees F. Spray a 13 by 9-inch metal pan with nonstick spray, line with parchment paper so it hangs over the sides of the pan and spray the parchment with nonstick spray. Set aside.
• Whisk the boiling water and cocoa powder together in a small bowl and set aside.
• Combine the sugar, flours, baking soda and salt in the bowl of a stand mixer fitted with the paddle attachment. Whisk the oil, sour cream, eggs and egg yolks in a large pourable vessel. Add the oil mixture to the cocoa and water mixture and slowly whisk to combine. With the mixer on low speed, add the liquid mixture to the dry mixture over 30 seconds. Continue to beat on low speed for another 30 seconds. Stop and scrape down the sides of the bowl. Continue to beat on low speed until the batter is smooth, 10 to 15 seconds. Pour the batter into the prepared pan and bake until the cake springs back when pressed and reaches an internal temperature of 205 degrees F, 30 to 35 minutes.
• Cool in the pan on a rack for 30 minutes, and then remove cake from the pan and cool completely before frosting, about 1 hour.
• Beat the butter and mayonnaise in the bowl of a stand mixer fitted with the paddle attachment, on high, until light and fluffy, 3 to 4 minutes. With the mixer on low, slowly add the melted chocolate. Continue mixing on low speed until all of the chocolate is incorporated, stopping to scrape down the sides of the bowl as needed.
• Turn off the mixer and add one-third of the sugar. Mix on low to combine, stopping to scrape down the sides of the bowl. Repeat until all of the sugar has been incorporated. Add the salt and continue to beat until the frosting is smooth and lightens slightly in color, 2 to 3 minutes.
• Use immediately or store in an airtight container at room temperature for up to 4 hours or refrigerate for up to a week. Bring to room temperature before using chilled frosting.

TRIPLE CHOCOLATE DEVILS FOOD BUNDT CAKE

Steps:

• Preheat oven to 350*F.
• Prepare cake mix according to pakage directions, adding the pudding mix with the water, oil, and eggs.
• Stir 1c. of the chocolate chips into the batter.
• In separate bowl, cut butter into white sugar, add 2 tablespoons chocolate chips.
• Sprinkle 1/2 of the butter, sugar and chocolate chip mix in the bottom of the bundt pan.
• Pour cake batter into bundt pan.
• Sprinkle the other half of the sugar and butter mix on top of the cake.
• Bake at 350*F for 1 hour.
• Glaze with your favorite chocolate frosting. (Melt in the microwave to thin frosting slightly, drizzle over cake and sprinkle with more chocolate chips.).
• Enjoy!

DEVIL'S FOOD CAKE

Steps:

• Grease and lightly flour two 9x1 1/2 inch round baking pans or grease one 13x9x2-inch baking pan; set pan (s) aside.
• Stir together flour, cocoa powder, baking soda, and salt; set aide.
• In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds.
• Add sugar and vanilla; beat until well combined.
• Add eggs, 1 at a timebeating well after each.
• Add flour mixture and water alternately to beaten mixture, beating on low speed after each addition just until combined.
• Pour batter into the prepared pan (s) Bake in a 350 degree oven for 35 to 40 minutes or until a wooden toothpick comes out clean.
• Cool layer cakes in pans 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.
• Frost with desired frosting.

DEVIL'S FOOD CAKE

Steps:

• Preheat the oven to 325 degrees F. Grease three 8-inch round cake pans and line the bottoms with parchment.
• Combine the chocolate, cocoa and instant coffee. Pour the hot water over to melt; let sit 2 to 3 minutes and then whisk until smooth.
• Add the sugar, flour, baking soda, baking powder and salt into mixer bowl and mix on low with the paddle attachment to combine.
• Add the buttermilk to the chocolate mixture to cool it slightly more.
• Whisk together the oil, eggs and vanilla.
• Add the chocolate and wet ingredients to the dry. Turn the mixer on low and combine until the dry is moistened. Raise the mixer speed to medium and beat for 2 minutes, scraping halfway through.
• Scrape into pans and bake until a toothpick comes out with a few moist crumbs, 25 to 30 minutes. Allow the cakes to cool in the pans for 15 minutes, and then turn onto a rack to cool. Wrap tightly in plastic wrap.