Red Devils Food Cake With Lemon Frosting 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:

• 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 375.
• Grease and flour a long Pyrex dish.
• Cream sugar and shortening until sugar is fluffy.
• Add well beaten egg.
• Sift together the flour, cocoa, salt, and baking soda.
• Add flour mixture to sugar mixture alternately with sour milk.
• Add hot coffee and vanilla.
• Beat until well mixed.
• Pour into prepared pan. Bake until done but do not overcook.
• Icing: Mix sugar, salt, and cocoa together.
• Add shortening and milk.
• Bring to a swift boil.
• Cook for 1 minute, stirring well.
• Remove from heat.
• Beat with electric mixer until thick and smooth.
• If it begins to thicken too much, add a tablespoon of heavy cream.

Steps:

• Preheat the oven to 350 degrees F. Lightly butter two 9-inch round cake pans and line the bottoms with parchment paper.
• Whisk together the flour, baking soda, baking powder and salt in a medium bowl; set aside. Bring the milk and 1 1/4 cups water to a boil in a small saucepan. Remove from the heat and set aside.
• Beat the butter in a large bowl using an electric mixer on medium speed until smooth. Add the granulated sugar, increase the speed to medium-high and beat until light and fluffy, about 4 minutes, stopping to scrape down the sides of the bowl occasionally. Add the cocoa powder and vanilla and beat at medium speed for 1 minute. Reduce the speed to medium-low and add the eggs, 1 at a time, beating for 1 minute after each addition.
• Reduce the mixer to low and beat in the flour mixture in four additions. Carefully pour the hot milk mixture into the batter. Stir using a rubber spatula until smooth. Evenly divide the batter between the prepared pans and lightly tap the pans on the counter.
• Bake until the cakes begin to pull away from sides of the pans and the centers spring back when pressed gently, 30 to 35 minutes. Cool the cakes in the pans on a wire rack for 10 minutes. Invert onto the rack and cool completely. Peel the parchment from the bottoms.
• Beat the cream cheese and butter with an electric mixer on medium-high speed, scraping down the sides of the bowl occasionally, until smooth, about 2 minutes. Reduce the mixer speed to low and add the confectioners' sugar, vanilla and salt. Gradually increase the mixer speed to medium-high and beat until the frosting is fluffy and smooth, about 3 minutes. With the mixer running on medium-high speed, slowly pour in the heavy cream until it is fully incorporated. Continue beating until the frosting is slightly lighter in color and creamy, about 1 minute more.
• Put one cake round on a serving plate; spread about one-third of the frosting over the top, going to the edge of the cake. Place the second cake round on top. Frost the top and sides with the remaining frosting.
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Steps:

• Cream margarine and sugar till fluffy. Add eggs one at a time. In a separate bowl, mix cocoa, coffee, and food coloring till a smooth paste is formed. Blend into the creamed mixture. Mix flour, salt and soda, and add to mixture alternately with sour milk or buttermilk. Add vanilla. Pour into two greased and floured cake pans, and bake at 350° for 30 minutes or till tops spring back when lightly touched.
• Cool completely before frosting.
• Note: Take care which of your utensils you use to mix coloring mixture. Plastic or wood will pick up the red color and stain permanently. I always use metal and glass.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Stir milk and vinegar together in a small bowl to make sour milk. Sift flour, baking powder, baking soda, and salt together in a separate bowl.
• Beat white sugar and 5 tablespoons butter together in a large bowl with an electric mixer until light and fluffy. Add 2 eggs; beat until smooth. Beat in portions of sour milk and flour mixture alternately until smooth batter forms.
• Melt chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, 1 to 3 minutes. Stir melted chocolate and vanilla extract into batter. Pour batter into prepared baking dish.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cool in the baking dish for 10 minutes before removing to cool completely on a wire rack.
• Beat 1/2 cup butter in a large bowl with an electric mixer until smooth and creamy. Beat in egg yolk; gradually beat in confectioners' sugar until light and fluffy. Mix in lemon juice until smooth frosting forms. Frost cake with frosting when cake has completely cooled.

Steps:

• Preheat oven to 350°.
• Make cake - sift dry ingredients together in 8 x 8 pan and make 3 holes.
• Pour vinegar in first hole, vegetable oil in second hole, and almond extract in third hole.
• Pour cold lemon juice and water over everything.
• Mix all ingredients thoroughly (do not beat).
• Bake in same 8 x 8 pan that ingredients were mixed in for 35 minutes or until center is firm.
• Cool completely.
• Make frosting - combine sugar, water, cream of tartar and salt in saucepan.
• Bring to boil, stirring until sugar dissolves.
• While beating constantly, very slowly add sugar syrup to egg white in mixing bowl.
• Continue beating until stiff peaks form (about 7 minutes).
• Beat in extracts.
• Smooth frosting over cooled wacky lemon cake.
• Enjoy!