Easy Devils Food Cake Recipes

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:

• 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

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.

Steps:

• Heat oven to 350 degrees. Arrange two racks in center of oven. Butter three 8-by-2-inch round cake pans; line bottoms with parchment. Dust bottoms and sides of pans with cocoa powder; tap out any excess. Sift cocoa into a medium bowl, and whisk in boiling water. Set aside to cool.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter on low speed until light and fluffy. Gradually beat in sugar until light and fluffy, 3 to 4 minutes, scraping down sides twice. Beat in vanilla. Drizzle in eggs, a little at a time, beating between each addition until the batter is no longer slick, scraping down the sides twice.
• In a large bowl, sift together flour, baking soda, and salt. Whisk milk into reserved cocoa mixture. With mixer on low speed, alternately add flour and cocoa mixtures to the batter, a little of each at a time, starting and ending with flour mixture.
• Divide batter evenly among the three prepared pans. Bake until a cake tester inserted into center of each layer comes out clean, 35 to 45 minutes, rotating the pans for even baking. Transfer layers to wire racks; let cool, 15 minutes. Turn out cakes, and return to racks, tops up, until completely cool.
• Remove parchment from bottoms of cakes. Reserve the prettiest layer for the top. Place one cake layer on a serving platter; spread 1 1/2 cups chocolate frosting over the top. Add the second cake layer, and spread with another 1 1/2 cups frosting. Top with third cake layer. Cover outside of cake with the remaining 3 cups frosting. Serve.

Steps:

• Preheat oven to 325°F.
• In a large mixing bowl, sift together dry ingredients. Add oil, coffee and milk and mix at medium speed for 2 minutes. Add eggs and vanilla and beat 2 more minutes. Expect batter to be thin.
• Pour into a 9" x 13" greased and floured pan or 2- 9" round pans. Bake 9 x 13 pan for about 45 minutes or 9" pans for about 30 minutes. Cool in pans for about 15 minutes and then cool completely on racks.
• While cake is cooling make the icing: Combine the milk and flour in a saucepan and cook over low heat until thick, whisking constantly. Cover and refrigerate until chilled.
• In a medium bowl, beat butter, shortening, sugar and vanilla until creamy. Add chilled milk and flour mixture and beat for 10 minutes. Frost cooled cake and enjoy! The frosting sounds intimidating, but it is worth it! By the way, for some reason, we prefer this cake chilled, right out of the refrigerator. The rich chocolate and cool frosting just seem to taste best this way.

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.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottom and sides of 13x9-inch pan or two 9-inch round cake pans and lightly flour, or spray with baking spray with flour.
• In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan(s).
• Bake as directed on box. Cool rounds 10 minutes; remove from pans. Cool completely.
• In chilled large bowl, mix cream cheese and milk until smooth. Beat in whipping cream and powered sugar with electric mixer on high speed, scraping bowl occasionally, until soft peaks form. Frost top of 13x9-inch cake or fill and frost cake layers. Store loosely covered in refrigerator.

Steps:

• For food cake:
• Preheat oven to 350°F. Grease and flour two 8-inch-diameter cake pans with 1 1/2-inch-high sides. Whisk first 5 ingredients in large bowl to blend. Sift in flour, cocoa and baking soda. Stir to combine. Divide batter between prepared pans. Bake until toothpick inserted into centers comes out clean, about 25 minutes. Cool in pans on racks 10 minutes. Turn cakes out onto racks and cool completely. (Can be prepared 1 day ahead. Wrap cakes separately in plastic wrap and store at room temperature.)
• Place 1 cake layer on plate. Spread with 1/2 cup frosting. Top with second cake layer. Spread top and sides of cake with remaining frosting. (Can be prepared up to 8 hours ahead. Cover with cake dome and let stand at room temperature.)
• For Frosting:
• Melt unsalted butter and chocolate in heavy small saucepan over low heat, stirring constantly until smooth. Transfer to large bowl. Whisk in cocoa powder and vanilla. Whisk in 1 cup sugar and 1/3 cup sour cream. Whisk in remaining 1 cup sugar. Gradually whisk in enough of remaining sour cream to form spreadable frosting.