Devils Food Pound Cake Mom Recipes

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.

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.

Steps:

• 1. Blend all ingredients in large bowl and beat at med speed 2 min. Bake in greased and floured 10 inch tube pan at 350 degrees 50-60 min or until center springs back when touched slightly. Cool right side up for 25 min, then remove from pan .
• 2. GLAZE: Combine cocoa, water, corn syrup and Crisco oil in saucepan. Cook and stir over low heat until smooth. Remove from heat and add powdered sugar to the right consistency. If too thick to pour easily, add a little water. Drizzle over cake.

Steps:

• 1. Preheat oven to 325 degrees F. These are the 2 Bundt pans that I used. You may want to use a 18 cup capacity Bundt Pan if you do not have 2 smaller ones. If so increase the baking time to 1 1/2 hours or until toothpick inserted in center comes out clean. The pan in front is called DIMENSIONS BELL 11 CUP CAPACITY & the one in the rear is called HORIZON & IS A 10 CUP CAPACITY.
• 2. Cream butter or shortening & sugar together until creamy. Then add in cake enhancer & sour cream, & beat until light and fluffy.
• 3. Measure out the coffee that is needed for the cake. This is also the chocolate and coffee extracts that I used.
• 4. Add in the eggs one at a time beating well after each addition. Sift the flour, cocoa, baking powder and baking soda in a medium bowl then set aside till needed.
• 5. Now alternate the flour mixture with the coffee in 3 intervals, beating well after each addition. Scrape down sides of bowl as you go. Repeat until all has been added, and batter is creamy and smooth.
• 6. Spray cake pans liberally with Bakers Joy, then evenly divide cake batter between the 2 Bundt pans. Make sure there is at least 1 1/2 to 2 inches of space left in the pan to allow for the cake to rise during baking. Otherwise it may over flow.
• 7. Bake in preheated 325 degree F. oven for 1 hour if using a 10 to 11 cup Bundt pan. Or 1 1/2 hours if using a large 16-18 cup Bundt pan, or until toothpick inserted in center comes out clean
• 8. Remove from oven when done, allow to sit at least 7-10 minutes then invert onto a cake platter or plate. Dust with Powdered sugar, or frost . Cut serve & enjoy.
• 9. May also serve with Fresh Fruit and glaze if desired , top with whipped topping.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch pan or two 9 inch round pans.
• In a small pan melt the butter or margarine with the unsweetened chocolate. Set aside to cool slightly.
• Cream together the sugar and the eggs until light in color. Add the chocolate mixture to the eggs and temper mixture by beating well (so you don't end up with scrambled eggs!) Add 1 cup boiled water (still warm) and blend well. Mixture will be very liquid.
• Mix together the flour, baking soda, and salt. Add this mixture to the chocolate mixture and blend well.
• Mix together the vinegar and the milk and stir into the chocolate batter. Pour into prepared pan(s).
• Bake at 350 degrees F (175 degrees C) for 30 minutes or until a toothpick inserted in the center comes out clean. Cake divides well for filling with mousse, or ganache, or black forest fillings. The best clue to this cake being nearly done is that you will start to smell the aroma of chocolate filling your house!

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!

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.