Mamaws Red Devils Food Cake

RED DEVIL'S FOOD CAKE

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.

RED DEVIL'S FOOD CAKE WITH VANILLA FROSTING

Steps:

• Gather the ingredients.
• Heat the oven to 350 F/180 C. Grease and flour two 8-inch round cake pans.
• Sift together granulated sugar and cocoa powder.
• In mixing bowl, blend the sugar and cocoa with melted shortening.
• Add beaten eggs; stir to mix well. Blend in hot coffee and food coloring.
• Combine the flour, salt, baking soda, and baking powder; blend well.
• In a cup, combine buttermilk or the buttermilk substitute and 1 teaspoon of vanilla.
• Add the flour mixture to the first mixture, alternating with the buttermilk (or its substitute) and vanilla.
• Spoon the batter into the prepared cake pans and spread evenly. Bake for 25 to 30 minutes or until a wooden pick or cake tester inserted in center comes out clean.
• Cool the cakes in the pan on a rack for 10 minutes. Remove the cakes to racks to cool completely.
• While the cake cools, make the frosting. In a mixing bowl with an electric mixer on low speed, combine the confectioners' sugar, butter, and 1 1/2 teaspoons of vanilla. Increase the mixer to medium speed and beat in 1 tablespoon of milk. Add more milk, as needed, to make a creamy, spreadable frosting.
• Spread some frosting on one of the rounds.
• Place the other round on top of the first round and then frost the top and sides of the cake.

HOMEMADE DEVIL'S FOOD CAKE

Steps:

• In the top of a double boiler, combine cocoa and 1 cup sugar. Beat 1 egg; add to double boiler. Add 1 cup milk; cook until thick and smooth. Set aside to cool. , Meanwhile, cream shortening and remaining sugar in a large bowl. Add remaining eggs, one at a time, beating well after each addition. , Sift together flour, baking soda and salt; add alternately with remaining milk to creamed mixture. Add vanilla and cooled cocoa mixture; beat thoroughly. Pour into two greased 8- or 9-in. round baking pans. , Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool. Frost with your favorite seven-minute or fudge icing.

REAL RED DEVIL'S FOOD CAKE

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

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.