Old Fashioned Red Devils Food Cake Recipes

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.

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.

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.

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.

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!