DEVIL'S FOOD POUND CAKE RECIPE - (3.8/5)
Provided by hicksofmarvin
Number Of Ingredients 10
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
This one is simple, but good. It originally came from the Duncan Hines cake mix box, but I have made some changes - milk for water, butter for oil, and pudding. It makes a nice heavy pound cake with a fine crumb. A Bundt cake pan makes for easy serving. I like serving it with cherry pie filling and whipped cream, but it's also...
Provided by Susan Feliciano
Categories Cakes
Time 1h10m
Number Of Ingredients 12
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.
DECADENT CHOCOLATE CAKE
Provided by Marcela Valladolid
Categories dessert
Time 1h45m
Yield 10 to 12 servings
Number Of Ingredients 16
Steps:
- For the cake: Preheat the oven to 350 degrees F. Spray two 9-inch cake pans with nonstick cooking spray.
- Combine the flour, granulated sugar, cocoa powder, baking soda, baking powder and salt in the bowl of a stand mixer and mix on low until well combined (the mixture will be one uniform color). With the machine running on low, add the milk, boiling water, vegetable oil, vanilla and eggs. Mix on high, scraping down the sides as needed, until well combined and the mixture has air bubbles, about 1 minute.
- Divide the batter between the prepared cake pans and bake until a knife inserted in the center comes out clean, about 40 minutes. Let cool about 10 minutes in the pans. Run a thin knife around the edge of each cake, then invert the cakes onto a rack and let cool completely, 20 to 30 minutes.
- Using a serrated knife, cut a small portion from the top of each cake to completely flatten it. Save the trimmings for another use.
- For the frosting: When ready to assemble the cake, combine the powdered sugar and butter in a food processor and pulse until well combined. Add the chocolate and continue to pulse, scraping down the sides as needed. Add the sour cream and process until very smooth, about 1 minute.
- Place one cake layer on a platter and spread half of the frosting on top. Flip over the second cake layer, making sure the flattened side is facing the bottom, and place on top of the first cake layer. Spread the remaining frosting to cover only the top of the cake (leave the sides without frosting). Serve.
DEVIL'S FOOD POUND CAKE
Make and share this Devil's Food Pound Cake recipe from Food.com.
Provided by wyojess
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 8
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!
Nutrition Facts : Calories 375, Fat 17.7, SaturatedFat 3.2, Cholesterol 70.9, Sodium 554.8, Carbohydrate 52.2, Fiber 1.5, Sugar 32.7, Protein 5
DECADENT DEVIL'S FOOD CAKE
This Devil's Food Cake recipe, from Mrs. Fields, is the ultimate in chocolate cakes. The extreme moistness of this fudgey chocolate cakes makes it a real winner. It works beautifully for frosting or decorating due to the fact that it is very sturdy. A family favorite!
Provided by Jessa M
Categories Dessert
Time 1h20m
Yield 9 inch round layer cake, 12-15 serving(s)
Number Of Ingredients 17
Steps:
- Cake:
- Preheat the oven to 350 degrees F. Line the bottoms of two 9-inch cake pans with circles of was paper and then grease the pans with cooking spray.
- In a medium bowl, pour the boiling water over the 6 oz. of semisweet chocolate. Set aside for a few minutes. Once the chocolate is thoroughly melted, add the cocoa and stir until smooth. Set aside to cool to room temperature.
- In a small bowl, whisk together the flour, baking soda, and salt. In a large bowl with an electric mixer, cream the butter and brown sugar. Add eggs one at a time beating well after each addition. Beat in the vanilla. Add the flour mixture and half of the chocolate mixture. Beat on low speed to combine, and then on high for 1 1/2 minutes. Add the remaining chocolate mixture and beat till combined.
- Pour the batter into the prepared cake pans and bake for 30-40 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pans for 20 minutes before removing (or they will fall apart). Invert the cakes onto wire racks to cool completely before assembling and frosting.
- Frosting:
- In a large bowl with an electric mixer, cream the butter. In a medium bowl, whisk together the sugar and cocoa. Beat 1/3 of the sugar-cocoa mixture into the butter. Mix in the vanilla. Add the rest of the sugar-cocoa mixture alternately with the milk and beat until frosting is smooth. Assemble the cake.
Nutrition Facts : Calories 871.6, Fat 51.4, SaturatedFat 13.4, Cholesterol 71.6, Sodium 772.5, Carbohydrate 107, Fiber 7.5, Sugar 75.7, Protein 9.3
RICH DECADENT POUND CAKE
This was my Grandmother's recipe for old-fashioned pound cake. It is rich and delicious. Found the recipe again after searching her recipe cards (LOTS of them) and made it today. YUM. Excellent with fresh strawberries and whipped cream OR toasted and buttered for a morning delicacy. Prep time includes time to let butter and eggs come to room temperature.
Provided by kayc1218
Categories Breakfast
Time 3h30m
Yield 12 , 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees. Grease one large, or two small, loaf pans and set aside.
- Make sure butter and eggs are at room temperature, with butter very soft (but not melted).
- Cream butter in mixer until well whipped. Slowly add sugar and combine thoroughly.
- Add eggs one at a time, beating for 2 full minutes after each egg is added.
- Slowly add flour and mix just until blended. Add vanilla and salt.
- Pour mixture into loaf pan(s). Bake 1 hour and 30 minutes if using large loaf pan, or 1 hour if using 2 small loaf pans. Cake is done when toothpick inserted in center comes out clean.
- Put pans on rack and cool for 10 minutes. Run knife along edge of loaf pan, tap bottom of the pan on the counter, and "unmold" cake. Put cake on rack to cool completely.
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- 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.
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