Recipe: Tried and True Devil’s Food Cake
Need to bake something to calm the “Devil” in the kiddos? Here’s a great tried and true Devil’s Food Cake to make ‘em smile again!
Butter, - 8 oz (1 cup)
Eggs, well beaten – 3
Baking Soda- 1 teaspoon
Buttermilk – 1 cup
All Purpose Flour, sifted – 2 ½ cups
Cocoa Powder- 3 (heaping) Tablespoons
Salt- 1 teaspoon
Baking Powder- 1 (level) teaspoon
Boiled water- ¾ cup
Vanilla extract- 1 teaspoon
Boil water and measure ¾ cups. Set aside. Add Baking soda to Buttermilk. Set aside. In a large bowl of electric mixer, cream sugar and butter. Add the eggs; beat well (don’t go crazy here! Too much air gets the eggs all excited and the structure might not hold…just mix until you can’t see the eggs and it’s all combined). Add Buttermilk mixture to sugar mixture and mix well (again, until combined). Combine sifted flour, cocoa, salt and baking powder; sift into batter. Beat well (until combined). Combine hot water and vanilla and add to mixture. Beat until combined.
Pour batter into a greased and floured bunt pan. Bake in a preheated 350-degree oven for about 30 minutes, or until cake tests done with a wooden toothpick (insert near the middle of the cake and withdraw…pick should be clean). Cool in pans for 10 minutes. Remove from pans and cool completely on wire racks.
Easy Chocolate Frosting:
1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY’S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.
To finish, simply drizzle the frosting on the cake. For an easier application you can slightly warm up the icing so that it can easily be poured.
Done and done! Great job…now enjoy and send us photos!