Old Fashioned Red Devils Food Cake

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OLD-FASHIONED DEVIL'S FOOD CAKE



Old-Fashioned Devil's Food Cake image

If you love chocolate cake, you have to try this sinfully delicious recipe for Devil's Food Cake! It's an old-fashioned recipe that's intensely rich, moist yet dense, and totally decadent! Exploding with rich chocolate flavor and covered in chocolate frosting, it's sure to become your favorite chocolate cake recipe!

Provided by Ashley Manila

Categories     Dessert

Time 2h40m

Number Of Ingredients 19

2 and 1/4 cups all-purpose flour (270 grams)
1 cup cocoa powder, unsweetened non-alkalized (85 grams)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
8 Tablespoons unsalted butter, at room temperature (113 grams)
2 cups granulated sugar (400 grams)
1/2 cup light brown sugar, firmly packed (106 grams)
3 large eggs plus 1 egg yolk, at room temperature
2 teaspoons vanilla extract
1/3 cup vegetable oil (64 grams)
1 cup sour cream (245 grams), at room temperature
1 cup hot freshly brewed coffee (245 grams)
16 ounces high-quality semi-sweet chocolate, finely chopped (I prefer between 60% and 62%)
1 and 1/2 cups heavy cream
3 and 1/2 Tablespoons light corn syrup
1 teaspoon vanilla extract
16 Tablespoons unsalted butter, at room temperature
1/8 teaspoon fine sea salt

Steps:

  • Preheat oven to 350 degrees (F). Spray two 9-inch round baking pans with non-stick baking pray. Line the bottom of each pan with a round of parchment paper. Then spray the parchment paper with non-stick baking spray. Set aside.
  • In a large bowl sift together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter at medium speed until smooth, about 1 minute.
  • Gradually add in both sugars, one at a time, and beat until the sugar has been incorporated into the butter. Then increase the speed to high and beat until the mixture is light and fluffy, about 4 minutes. You may need to stop the mixer and scrape down the sides and bottom of the bowl once in a while to ensure no butter is getting stuck.
  • Add in the eggs and egg yolks, one at a time, beating well after each addition, and scraping down the sides and bottom of the bowl as needed. Add in the vanilla extract and beat until combined.
  • In a spouted measuring cup, combine the oil and sour cream.
  • On the lowest speed setting available, add the flour in three additions, alternating with the sour cream mixture, in two addition, beating until just combined! You should still see the lightest trail of dry ingredients when you stop the mixer.
  • Pour in the hot coffee and let the mixture sit, undisturbed, for 30 seconds. Then, using a rubber spatula, gently stir until the batter is just evenly combined.
  • Divide the batter evenly among the prepared pans (around 850 grams per pan) and smooth the tops with a rubber spatula.
  • Bake in preheated oven for 38 to 45 minutes, or until a toothpick inserted into the center of a cake comes out clean, or with a few moist crumbs attached.
  • Place the cakes, in the pans, on a wire rack and cool for 20 minutes. Then invert the cakes onto the rack and let cool completely, about 1 hour.
  • Finely chop the chocolate using a large chef's knife. Place the chopped chocolate into the bowl of a stand mixer fitted with the whisk attachment.
  • In a small saucepan heat the cream and corn syrup over medium-high heat until the mixture comes just short of a rolling boil. Remove the pan from heat and pour over the chopped chocolate.
  • Allow the mixture to sit, undisturbed, for 2 minutes. Then, using a rubber spatula or metal spoon, gently stir until the chocolate is completely melted and the mixture is smooth and glossy. Stir in the vanilla.
  • With the mixer on medium-speed, add in the butter, 1 tablespoon at a time, beating well after each addition, and not adding more until the first addition has been completely incorporated into the frosting. Beat in the salt.
  • Refrigerate the frosting, loosely covered, for about 1 hour, or until it's firm enough to spread. Frosting may be made up to 24 hours in advance and stored, covered, in the fridge. You'll need to let it come to room temperature before using.
  • Using a long, serrated knife, slice off the domed top of each cake layer so it is smooth and even. Then slice each cake in half horizontally, so that you have 4 even layers. Set all of the cake scraps aside, we'll use those later to decorate!
  • Place one cake layer on a large plate or cake stand. Spread 1/2 cup of the frosting on top of the cake, covering it completely. Then top with another cake layer, and repeat the layering process, ending with the last cake layer on top. Spread all remaining frosting over the top and sides of the cake.
  • Using your hands, crumble up the remaining cake scraps until they're in fine crumbs. Pat the crumbs gently around the sides of the cake. You might have leftovers, which you may discard or enjoy as a snack!
  • Allow the cake to set for 20 minutes before slicing. Then serve, or store, in the refrigerator, for up to 5 days. Bring to room temperature before serving!

RED DEVIL'S FOOD CAKE



Red Devil's Food Cake image

This recipe was my great grandmother's and I request it for my birthday every year. So much better than a box mix.

Provided by jlsramek821

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h30m

Yield 12

Number Of Ingredients 10

1 ½ cups white sugar
½ cup cocoa powder
½ cup shortening
2 eggs
2 cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
1 cup milk
1 cup boiling water
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
  • Beat sugar, cocoa powder, and shortening together in a large bowl with an electric mixer until light and fluffy. Beat in 1 egg at a time until smooth. Sift 2 cups flour, baking soda, and salt together in a separate bowl. Add portions of flour mixture and milk alternately, beating well after each addition. Stir in boiling water and vanilla extract to form a thin batter. Pour batter into prepared baking dish.
  • Bake in preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the baking dish for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 279.4 calories, Carbohydrate 43.9 g, Cholesterol 32.6 mg, Fat 10.5 g, Fiber 1.8 g, Protein 4.6 g, SaturatedFat 3 g, Sodium 328.5 mg, Sugar 26.2 g

OLD FASHIONED "RED" DEVIL'S FOOD CAKE



Old Fashioned

This is an easy recipe to make, but so delicious to eat! It can be prepared in two 8-inch layer cake pans or one 9x13 cake pan.

Provided by Chef mariajane

Categories     Dessert

Time 35m

Yield 10-12 serving(s)

Number Of Ingredients 10

1 3/4 cups cake flour
1 1/2 cups white sugar
1 1/4 teaspoons baking soda
1 teaspoon salt
1/3 cup cocoa
1/2 cup soft shortening
2/3 cup milk
1/3 cup milk
2 eggs
1 teaspoon vanilla

Steps:

  • Mix together, in large bowl, cake flour, sugar, soda, salt and cocoa.
  • Add shortening, and 2/3 cup milk. Beat together for 2 minutes. Add 1/3 cup milk, eggs and vanilla. Beat 2 more minutes.
  • Pour into prepared pan (s).
  • Bake at 350F until done, about 35 minutes, depending on the size of the pan.

Nutrition Facts : Calories 335.6, Fat 12.6, SaturatedFat 3.5, Cholesterol 45.7, Sodium 416.3, Carbohydrate 51.6, Fiber 0.9, Sugar 30.2, Protein 4.6

OLD FASHIONED RED DEVIL'S FOOD CAKE



Old Fashioned Red Devil's Food Cake image

Chocolate cake with pecan filling and seafoam frosting. My Aunt always made this cake and it is very moist and rich.

Provided by Cathy Brisco

Categories     Desserts     Cakes     Chocolate Cake Recipes

Yield 24

Number Of Ingredients 24

2 cups all-purpose flour
½ cup unsweetened cocoa powder
2 teaspoons baking soda
½ teaspoon salt
½ cup shortening
2 eggs
½ cup sour milk
1 cup boiling water
1 teaspoon vanilla extract
1 ½ cups white sugar
⅓ cup white sugar
1 tablespoon all-purpose flour
2 tablespoons butter
⅔ cup milk
3 egg yolks
⅛ teaspoon salt
½ teaspoon vanilla extract
1 cup chopped pecans
¾ cup packed brown sugar
¾ cup white sugar
⅛ teaspoon cream of tartar
⅓ cup hot water
3 egg whites
½ teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 9 inch pans. Sift together 2 cups flour, cocoa, baking soda and 1/2 teaspoon salt. Set aside.
  • In a large bowl, cream shortening and 1 1/2 cup sugar until light and fluffy. Add eggs one at a time, beating well after each. Add flour mixture alternately with sour milk. Add 1 cup boiling water and 1 teaspoon vanilla.
  • Divide batter into two 9 inch pans. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow layers to cool, then spread Pecan Filling between layers.
  • To make Pecan Filling: In a sauce pan, combine 1/3 cup sugar, 1 tablespoon flour, butter, milk and egg yolks. Cook over medium heat, stirring constantly, until thick. Remove from heat, add 1/8 teaspoon salt and 1/2 teaspoon vanilla. Stir in pecans and set aside to cool. Spread between layers of cake, then frost with Satin Seafoam Icing.
  • To make Satin Seafoam Icing: In a sauce pan, combine 3/4 cup brown sugar, 3/4 cup white sugar, cream of tartar and 1/3 cup hot water. Cover and bring to a boil. Uncover and cook until 246 degrees F (120 degrees C). Remove from heat. In a large bowl, beat egg whites until foamy. While beating with an electric mixer at medium speed, slowly pour hot syrup in a thin stream over egg whites. Turn mixer to high speed, and continue beating until stiff peaks form, and frosting is thick enough to spread. Add 1/2 teaspoon vanilla.

Nutrition Facts : Calories 251.3 calories, Carbohydrate 38.8 g, Cholesterol 44.4 mg, Fat 10 g, Fiber 1.3 g, Protein 3.6 g, SaturatedFat 2.6 g, Sodium 196.7 mg, Sugar 29.1 g

OLD-FASHIONED DEVIL'S FOOD CAKE



Old-Fashioned Devil's Food Cake image

Provided by Food Network

Categories     dessert

Time 1h20m

Yield 10 to 12 servings

Number Of Ingredients 15

2 1/2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, softened
2 1/2 cups dark brown sugar
3 1/2 ounces unsweetened chocolate, melted and cooled
3 large eggs
1/2 cup sour cream
2 teaspoons vanilla extract
1 cup boiling water
3 large egg whites
1 cup sugar
1/3 cup light corn syrup
Pinch salt
1 (10-inch) springform pan, buttered and the bottom lined with parchment or waxed paper

Steps:

  • Set a rack at the middle level of the oven and preheat to 350 degrees.
  • Sift flour, baking soda and salt, once then set aside. With an electric mixer set at medium speed, beat butter until soft and light. Add sugar and continue beating until very light, about 5 minutes. Beat in chocolate, then eggs, 1 at a time. Continue beating until light and smooth.
  • Beat in half the sour cream, then half the flour mixture, scraping bowl and beater(s). Repeat with remaining sour cream and flour mixture, scraping again. Combine vanilla and boiling water and gently beat into batter. Pour batter into prepared pan and bake for about 45 minutes, until firm and well risen. Cool in pan on rack for 5 minutes, then unmold and cool on a rack. For the frosting, combine all ingredients in bowl of mixer. Whisk to combine then place over a pan of simmering water, gently whisking until mixture is hot and sugar is dissolved. Use electric mixer on medium speed to beat until cooled, but not dry. To finish, cover top and side of cake with frosting, swirling it from the center outward.

DEVIL'S FOOD CAKE



Devil's Food Cake image

Provided by Food Network Kitchen

Categories     dessert

Time 4h

Yield 8 to 10 servings

Number Of Ingredients 13

15 ounces semi-sweet chocolate, finely chopped
1 1/2 cups heavy cream
2 cups all-purpose unbleached flour
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
12 tablespoons unsalted butter, at room temperature, plus more for the pans
2 cups plus 2 tablespoons sugar
3/4 cup nonalkalized cocoa powder (not Dutch-processed)
2 teaspoons pure vanilla extract
3 large eggs, at room temperature
1 1/4 cups water
1/4 cup milk

Steps:

  • To make the frosting: Put the chocolate in a large heatproof bowl. In a small saucepan, bring the cream to a boil. Pour the cream over the chocolate, move the bowl gently to let the cream settle. Set the mixture aside until softened, about 4 minutes. Whisk until smooth. Cover the surface of the frosting with plastic wrap. Set aside and let set up at room temperature, about 2 hours.
  • To make the cake: Set a rack in the middle of the oven and preheat to 350 degrees F. Lightly butter two 9-inch round cake pans and line the bottoms with a circle of parchment or wax paper.
  • In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
  • In a standing mixer fitted with the paddle attachment, beat the butter at medium speed until smooth, about 2 minutes. Increase the speed to medium-high and slowly add the sugar. Continue beating until light and smooth, about 4 minutes. Turn the mixer off and scrape down the sides of the bowl with a rubber spatula. Add the cocoa powder and vanilla and beat at medium speed for 1 minute more. (Stop the machine and scrape down the sides of the bowl again, if needed.) With the mixer running at medium-low speed, add the eggs, one at a time, beating for 1 minute between each addition. Scrape down the sides of the bowl.
  • Combine the water and milk in a saucepan and bring just to a boil. Remove from the heat.
  • With the mixer at low speed, add the flour mixture, about a 1/4 cup at a time. Carefully pour the hot liquid into the batter. Remove the bowl from the mixer and, using a large rubber spatula, finish combining the batter until smooth. Divide the batter evenly between the prepared pans. Lightly drop each pan onto the counter to settle the batter.
  • Set the pans on the middle rack in the oven. Bake until the cakes begin to pull away from the sides of the pans and the center springs back when touched lightly, about 30 to 35 minutes.
  • Cool the cakes, in the pans, on a rack for 10 minutes. Turn the cake layers out of the pans and cool on the rack. (If not assembling the cake right away, wrap the layers in plastic wrap and store at room temperature for up to 1 day, or freeze for up to 2 months.)
  • Assemble the Devil's Food Cake. Place 1 cake layer upside-down on a cake stand or flat plate. Scoop about 1/3 of the icing onto the center of the layer. Using a large, offset spatula, spread the icing evenly over the layer to the edges. Place the other cake layer, rounded-side up, on top. Evenly spread half of the remaining icing over the top, spreading any excess icing down the sides. Spread the remaining icing around the sides of the cake. Use the tip of the offset spatula to make a swirling pattern in the icing. Serve. Store under a cake dome or loosely wrapped with plastic, at room temperature, for up to 2 days.
  • Copyright 2001 Television Food Network, GP. All rights reserved

DEVIL'S FOOD CAKE



Devil's Food Cake image

Make and share this Devil's Food Cake recipe from Food.com.

Provided by MrsStacy Casas

Categories     Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 9

2 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup shortening
1 3/4 cups sugar
1 teaspoon vanilla
3 eggs
1 1/3 cups cold water

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.

Nutrition Facts : Calories 300.8, Fat 10.4, SaturatedFat 2.9, Cholesterol 46.5, Sodium 225.8, Carbohydrate 49.3, Fiber 1.8, Sugar 29.3, Protein 4.7

DEVIL'S FOOD SHEET CAKE



Devil's Food Sheet Cake image

I like this cake because it's so moist and rich. It's great for large gatherings because it's so easy to make.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 16-20 servings.

Number Of Ingredients 15

1-1/2 cups water
2 cups sugar
3/4 cup butter
2 large eggs, lightly beaten
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup baking cocoa
2 teaspoons baking soda
1/2 teaspoon salt
FROSTING:
1/4 cup butter, softened
2 cups confectioners' sugar
2 tablespoons baking cocoa
1/2 teaspoon vanilla extract
2 to 3 tablespoons milk

Steps:

  • In a large saucepan, bring water to a boil. Remove from the heat. Stir in sugar and butter until butter is melted. Add eggs and vanilla; mix well. Combine flour, cocoa, baking soda and salt; add to butter mixture and mix thoroughly. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. , For frosting, beat butter, confectioners' sugar, cocoa, vanilla and enough milk to reach a spreading consistency. Frost cake.

Nutrition Facts : Calories 266 calories, Fat 10g fat (6g saturated fat), Cholesterol 46mg cholesterol, Sodium 285mg sodium, Carbohydrate 43g carbohydrate (31g sugars, Fiber 1g fiber), Protein 3g protein.

RED DEVIL'S FOOD CAKE



Red Devil's Food Cake image

A classic chocolate layer cake frosted with the smoothest vanilla frosting you've ever tasted. Who could resist?

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h10m

Yield 16

Number Of Ingredients 14

1 2/3 cups Gold Medal™ all-purpose flour
1 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup shortening
1 1/2 cups buttermilk
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon vanilla
2 eggs
2 oz unsweetened baking chocolate, melted, cooled
3 cups powdered sugar
1/3 cup butter or margarine, softened
1 1/2 teaspoons vanilla
1 to 2 tablespoons milk

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.

Nutrition Facts : Calories 350, Carbohydrate 54 g, Cholesterol 40 mg, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 320 mg

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From kingarthurbaking.com


RED DEVIL'S FOOD CAKE WITH VANILLA FROSTING - THE SPRUCE EATS
Traditionally, a red devil's food cake is made with unsweetened, natural cocoa powder. Red velvet usually uses Dutch-processed cocoa powder, which is slightly different. This cake is made with buttermilk and unsweetened cocoa with just a hint of red food coloring. Like most devil's food cakes, one of its distinctive ingredients is hot brewed coffee. It is an easy …
From thespruceeats.com


OLD FASHIONED RED DEVIL'S FOOD CAKE RECIPE
Crecipe.com deliver fine selection of quality Old fashioned red devil's food cake recipes equipped with ratings, reviews and mixing tips. Get one of our Old fashioned red devil's food cake recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 60% Old Fashioned Red Devil's Food Cake Allrecipes.com "Chocolate cake with pecan filling and …
From crecipe.com


MAHOGANY CAKE RECIPE - OVENTALES
This is not the only old fashioned cake t o experiment with cocoa and coffee – devils food cake for one comes to mind. Mahogany cake recipes use much less chocolate than devils food – in fact much less than to be considered a chocolate cake. There is chocolate flavor here , but barely.
From oventales.com


OLD FASHIONED RED DEVILS FOOD CAKE RECIPES
2021-03-31 · Be the first to review this recipe. Old fashioned red devil s food cake. It was a blue ribbon winner at the guilford county fair north carolina in the 1970s. 251 3 daily value. Sifted all purpose flour 2 tsp. 2 cups all purpose flour. 2 teaspoons baking soda. Nutritional information old fashioned red devil s food cake. Powdered ...
From tfrecipes.com


OLD FASHIONED RED DEVIL FOOD CAKE - RECIPE | COOKS.COM
OLD FASHIONED RED DEVIL FOOD CAKE : 1 c. butter 2 c. sugar 2 eggs 1 tsp. vanilla 2 tbsp. baking soda 1/2 tsp. salt. 2 1/2 c. flour 1 tbsp. vinegar 1 c. milk 1 c. hot water 1/2 c. cocoa (Hershey's baking cocoa) Bake at 350 degrees for 40 to 50 minutes in a 9x13 inch pan. After baking, set cake aside and let cool. FROSTING: 1 lb. powdered sugar 1 unbeaten egg 1 c. …
From cooks.com


PERFECT HOMEMADE RED VELVET CAKE WITH CUSTARD FROSTING
The old-fashioned cooked custard frosting is a classic frosting for this cake but many people prefer a cream cheese frosting. Or top it with your favorite vanilla frosting. Bake the cake in 2 or 3 layers. Featured Video. Ingredients. For the Red Velvet Cake: 1/2 cup shortening 1 1/2 cups sugar 2 large eggs 2 tablespoons cocoa 1 1/2 oz red food coloring 1 teaspoon salt 2 …
From thespruceeats.com


OLD-FASHIONED DEVILS FOOD CAKE RECIPE - STL COOKS
Old-Fashioned Devils Food Cake. Pin 303. Share. Tweet. Email. 303 Shares. Print . Old-Fashioned Devils Food Cake. Ingredients. 1/2 cup butter; 3 (1 ounce) squares unsweetened chocolate; 2 cups white sugar; 2 eggs ; 1 cup water; 2 1/4 cups all-purpose flour; 1 1/2 teaspoons baking soda; 1/4 teaspoon salt; 1/4 cup milk; 1 teaspoon distilled white vinegar; Instructions. …
From stlcooks.com


CLASSIC RED VELVET CAKE WITH OLD-FASHIONED WHITE FROSTING ...
Classic Red Velvet Cake with Old-Fashioned White Frosting. kitchen-tested.com Save Recipe. Print Recipe . My Recipes My Lists My Calendar. Ingredients. Red Velvet Cake. 1 1/2 cups sugar . 3/4 cup unsalted butter (or margarine) 2 eggs. 2 Tbsp unsweetened cocoa powder. 2 oz. red food coloring. 1 cup buttermilk (or 7 oz. dairy-free milk + 2 Tbsp lemon …
From melindastrauss.com


OLD-FASHIONED DEVIL'S FOOD CAKE - PRINTABLE RECIPE
Old-Fashioned Devil's Food Cake. Parmesan Chicken with Asparagus and Avocado. Parsnip Soup wuth Toasted Pecans and Feta. Pasta with Asparagus-Lemon Sauce. Pasta with Chickpeas. Pecan Puffs . Penne with Red Pepper Sauce and Spinach. Pilaf of Beetroot, Feta & Turmeric. Pistou Soup. Plantains with Mojo Sauce (Tostones Con Mojo) Polenta baked with …
From sites.google.com


ORIGINAL RED VELVET CAKE RECIPE - COULD THIS BE IT? IT'S ...
Red Devil's Food Cake. 1-1/2 cups sifted all-purpose flour 1-1/2 teaspoons baking powder 1/2 teaspoon salt 4 tablespoonfuls butter 1 cup granulated sugar 2 eggs, well beaten 1/2 cup sour milk 1/2 cup boiling water 2 squares Baker's Unsweetened chocolate, melted 1 teaspoon baking soda 1 teaspoon vanilla extract. Sift flour once, measure the correct amount, add baking …
From homemade-dessert-recipes.com


TRADITIONAL DEVIL'S FOOD CAKE - BROWN EYED BAKER
Using an electric mixer, cream the butter and sugar on medium speed for 3 minutes, until light and fluffy. On low speed, add the eggs, on at a time. Add the vanilla and beat until well mixed, scraping down the bowl with a rubber spatula. In a small bowl, whisk together the cocoa powder and hot coffee until smooth.
From browneyedbaker.com


SOUTHERN DEVIL’S FOOD CAKE - RECIPE - FINECOOKING
Make the Cake. Position a rack in the center of the oven and heat the oven to 350°F. Butter two 8×2-inch round cake pans and line each with a parchment round. Butter the parchment, dust with flour, and tap out any excess. In a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and vanilla on medium-high speed until ...
From finecooking.com


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